My mother in law came from shagz a week ago, she brought a lot of food as usual. Joy! (^_^)
I was so busy all week though. Didn’t pick it up till this last friday. Matoke, road runner chicken, home made wimbi mix for uji, bananas. Unfortunately I waited too long, by the time I picked them up on saturday the matoke was already ripening.
So what do I do with ripening matoke? I wasn’t sure, especially because hubby doesn’t even like to eat matoke. I remembered seeing my mother cut up some plantain into discs and frying them. Plantain tends to hold it’s shape much better though, these would wilt, but I tried it anyway.
Wanted to try something different with the kachumbari, added garlic and basil.
The serve was such a hodgepodge! (^_^)
Leftover mbuzi choma, ugali, the fried matoke (he was not interested in the baked ones at all), kachumbari and avocado on the side and I made a bit of sukuma (collard greens, fried in onions and tomatoes).
He surprises me with what he likes sometimes. When I looked at the combination and the plate I thought ‘yikes! who came up with this?!’ He was excited about the mbuzi, but then again, which guy isn’t? He went for a second plate, and a third! On the third round it was just the fried matoke — yeah! He liked them that much!
There is one combination I like that he finds odd, he just shakes his head at me every time — rice, beans, avocado and sweet banana — which I think is less odd compared to this meal!
What odd combinations do you like?
2 thoughts on “Fried matoke, garlic in kachumbari + more”
i have some ripened matoke at home! can’t wait for evening after work to go try this!!!!!!
Thanx for the tip!
You’re welcome Caroline!
Thanks for stopping by (^_^)