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Peel Back the Skin: Carefully pull back the skin along the slit. The skin may come off in sections. If it’s tough, you might need to use the knife to help lift it away from the flesh.
Repeat on the Other Side: If the banana skin is particularly tough or fibrous, you might need to make another slit on the opposite side and repeat the process.
4. Trim Any Residual Fibers
Remove Fibers: After peeling, you may notice some fibrous strands still clinging to the banana. Use the knife to gently scrape these off, ensuring the banana is clean and smooth.
5. Prevent Browning (Optional)
Soak in Water: If you’re not cooking the matooke immediately, you can place the peeled bananas in a bowl of water to prevent them from browning. Some people add a little lemon juice to the water for extra protection against discoloration.
6. Cook the Matooke
Ready for Cooking: Once peeled, the matooke is ready to be boiled, steamed, or cooked in a banana leaf for traditional dishes like Ugandan matooke, where it is often mashed and served with various stews.
Tips
Use a Sharp Knife: A sharp knife makes it easier to cut through the tough skin without damaging the flesh.
Work Carefully: Matooke can be slippery, so take care when handling the knife to avoid accidents.
Avoid Contact with Skin: The sap from matooke can be sticky and may stain your hands, so consider wearing gloves if you’re peeling a large quantity.
Conclusion
Peeling matooke might take a little practice, but once you get the hang of it, it becomes a straightforward process. This starchy banana is a versatile and nutritious ingredient that forms the basis of many traditional East African dishes. With this guide, you’ll be able to peel matooke easily and get it ready for your favorite recipes.
