Recipe: Delicious Matoke Crisps

Recipe: Delicious Matoke Crisps Delicious, fresh and tasty.
Matoke Crisps. Remember these beautiful green bananas I had shared some time ago? Look at the size of that matoke! They came from one of the banana plants here in the compound and I have been thinking of different ways to use them up before they ripen.
Plantains, tomatoes, large onion, hoho, carrots Brenda Wanga.
Though few, they are pretty tasty.
Now, I've purposed to personally buy matoke and make these crisps.
You can cook Matoke Crisps using 4 ingredients and 7 steps. Here is how you cook it.
Ingredients of Matoke Crisps
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It’s 6 of green cooking bananas.
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You need 1/2 teaspoon of tumeric.
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Prepare 1 teaspoon of salt.
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You need of Oil for frying.
A girl with a passion for cooking and discovering new recipes.
I like curries a lot so instead of eating just plain matoke, I prefer to spice it up a little bit and what is more perfect than a curry sauce.
My family isn't one that really likes matoke but with this recipe, I get them to really eat it 😋😋 Burnt Matoke Crisps.
My dear mother calls me up to ask if I'd like some matoke (plantain/green bananas) and I'm like why not.
Matoke Crisps instructions
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Peel the green bananas and place them in salty water as you peel the rest.
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Rinse the peeled bananas and shape them.I used this kind of grater to get the long shape.
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Place some water in a bowl with 1 teaspoon salt and 1/2 teaspoon tumeric.Let these to soak for about 5- 10 min. Meanwhile heat the oil for deep frying..
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Remove the bananas from salt/ tumeric water and pat dry with a paper towel..
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Line a bowl with paper towels..
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Deep fry the bananas in 4 batches in the oil before it gets too hot.(If the oil gets too hot the crisps will quickly get a brown colour with a distant burnt taste)..
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Deep fry until nicely crisp and place them in the bowl with paper towel.Enjoy as a snack at home or on the road.Store the cooled crisps in an airtight container…it will keep for days!.
She sends my brother to drop them off.
Fast forward three days later, on that Thursday I manage to get home early and instead of just making the bananas in a stew I decide.
Matoke are peeled using a knife, wrapped in the plant's leaves (or plastic bags), and set in a cooking pot (Swahili: sufuria) atop the banana stalks.
The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times.
The stalks in the bottom of the pot serve to keep the leaf-wrapped fruits above.