Day 2: Lunch – Yams, Matoke, Dodo with G-Nut Sauce & Cabbage

Ingredients:

  • Yams (about 2 medium)
  • Matoke (green bananas, about 6–8)
  • 1 bunch dodo greens
  • ½ cabbage
  • 2–3 tomatoes
  • 1–2 onions
  • G-nut (groundnut) sauce – about 1 cup
  • 2 tbsp cooking oil
  • Salt (to taste)
  • Fresh avocado (for serving)
  • Fresh tomatoes (for serving)

Instructions

Before You Start:

  • Prepare your charcoal stove in a well-ventilated area outside or turn on the gas hob in your kitchen.
  • Rinse and soften banana leaves to use for covering your cooking pots. These help trap moisture and add a subtle aroma.
Day 2b Lunch yams, matoke, dod greens with gnut, cabbage, avo tomatoes1 RECIPE

Matoke:

  1. Peel the matoke and place the bananas in a pan.
  2. Add 2 cups of water—enough so they are not fully submerged.
  3. Cover tightly with banana leaves and a lid.
  4. Cook for 25 minutes until tender.

Yams:

  1. Peel and chop yams into 2-inch chunks.
  2. Place in a pan with 2 cups of water or enough to half-submerge the yams.
  3. Cover with banana leaves and a lid.
  4. Cook for 25 minutes until soft.

Dodo with G-Nut Sauce:

  1. Finely chop 1 onion and 1 tomato.
  2. Heat 1 tbsp of oil in a pan and fry the onion and tomato until softened.
  3. Remove large stalks from the dodo, then tear or roughly chop the leaves by hand.
  4. Add dodo to the pan and stir.
  5. Cook for 5 minutes, then pour in the g-nut sauce.
  6. Stir until the sauce is heated through. Add a little water if too thick.

Cabbage:

  1. Slice ½ an onion and fry in 1 tbsp oil until golden.
  2. Thinly slice the cabbage and add to the pan.
  3. Stir and cook for 10 minutes until wilted and tender. Add a pinch of salt to taste.

To Serve:

  1. Cut the matoke into 1-inch pieces.
  2. Arrange on a plate with yams, dodo in g-nut sauce, and cabbage.
  3. Garnish with slices of fresh avocado and tomato on the side.

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