Matoke (Green Bananas)in Peanut Butter Stew

Heat 2 tbsp sunflower oil in a pot, ensuring the bottom is coated.

Add the finely sliced onion and sauté for about 30 seconds.

Stir in 1 tsp curry powder and cook until the onion begins to color.

Add 1 tsp ginger‑garlic paste and cook for 1–2 minutes until fragrant.

Add the diced tomatoes, 1 tsp smoked paprika, 0.5 tsp turmeric, and 1 tsp white pepper; season with salt to taste.

Reduce heat to low and let the tomatoes soften for about 5 minutes, then cover and simmer.

Add the pre‑boiled matumbo (0.5 kg) and enough water to just cover them; simmer gently for another 5 minutes.

Stir in the reserved matumbo stock (2 cups) and continue simmering until the matumbo is tender.

Add peanut butter, the carrots, and the white part of the spring onions; cook for 10 minutes, allowing the flavors to meld.

Add the sliced green and red bell peppers and simmer for 2 minutes until they begin to soften.

Finish with the green leafy part of the spring onions, mix well, and sprinkle roasted peanuts on top.

Turn off the heat and let the stew rest briefly before serving.