Katogo, a one pot dish that consists of matooke boiled in an anything-you-can-throw-together sauce. Traditionally, matooke fingers are peeled and boiled in a stew of your choice; from beef and offal to groundnuts, beans and peas or like today, mixed vegetables. Add a tablespoonful of mature ghee, or butter, for those who prefer it.
20 fingers matooke 200g French beans
3 large carrots
2 medium-size onions
3 large cloves garlic 10 leaves collard greens (sukuma wiki)
4 large tomatoes 1½ heaped tablespoon tomato paste
8 garden eggs (ntula) 2 teaspoon garam masala/curry powder
Salt to taste
2 heaped tablespoon ghee/butter
1. Finely slice the onions and tomatoes. Chop the carrots into medium-size slices. Chop the ntula in half and discard the bad ones. Finely grate the garlic, chop the French beans into small pieces, finely shred the sukuma wiki and peel and wash the matooke.
2.In a large sauce pan heat one heaped tablespoon of ghee/butter and fry the onions for a few minutes. Add the garlic and continue frying until golden.
3.Add the garam masala or curry powder and cook stirring for a minute. Add the tomatoes, tomato paste, carrots and one heaped teaspoon salt. Cover the pan and cook for a few minutes, stirring occasionally.
4.Add the sukuma wiki and matooke with enough water to just cover it. Bring to the boil and then reduce the heat and simmer covered.
5.When the matooke is almost cooked, add the ntula and French beans. Continue simmering until the matooke is tender. Finally add a heaped tablespoonful of ghee/butter and simmer for one minute. Serve piping hot.