I typically work a M-F schedule (though sometimes I save lives one information need at a time during a weekend shift). A M-F work schedule means breakfast is usually quick and easy during the week, and slower and more relaxed on the weekends. There is some time for reading
the paper news online (I am of the Net Generation, after all), brewing some tea, making porridge, etc. The small things matter.
When researching breakfast recipes lately, I was intrigued with all of the porridges I was coming across when researching the cuisine of various African nations.
Ugandan Breakfast Porridge is so easy to make. Two ingredients: orange juice and millet flour. You can make you own millet flour for cheap, if you do not want to buy a full bag. Follow the instruction for water:millet ratios for cooking millet, but instead of using water, use orange juice. Bring to a boil, reduce heat and let simmer, stirring the whole time. We ate ours with tahini paste, cane sugar, almond milk.
The porridge was good, but I am pretty into breakfast. I know, I sound very much like a spoiled westerner when I say things like the following. Porridge is good, but I want more for my breakfast. I was thrilled to find the following Ugandan dish that could also be used for breakfast.
The above dish is called Matoke. There are oodles of variations on this dish, mine being one of the most basic. Matoke can be made by using bananas or plantains. I could hardly believe I’d never thought to use bananas in a savory dish before. This is one easy recipe I will certainly repeat a few times.
Easy Breakfast Matoke (Vegan if not using Greek yogurt) Serves 4
- 2 bananas or plantains (I’m reserving my plantains for later this week)
- Juice of 1/2 lemon
- 1/4 cup chopped onion
- 1 medium chopped tomato
- 1/2 cup chopped bell pepper
- 2 minced garlic cloves
- 1 chile in adobo sauce (This stuff is amazing. If you cannot find a can of them, use any chile with some heat)
- 1 T oil
- 1/2 tsp coriander
- pinch of salt
- 4 strips of tempeh bacon (cooked)
- Optional: Greek yogurt for garnish
- Peel the bananas, cut into uniform chunks (about 1/4 inch in size). Sprinkle with lemon juice to prevent from browning. Set aside.
- Heat oil in a large pan on medium. Add the onion, tomato, bell pepper, chile with adobo sauce, garlic, salt, and coriander. Let cook together until onion is translucent and bell peppers are soft.
- Add bananas. Simmer over low until bananas are soft.
- Crumble cooked tempeh bacon into matoke. Top with Greek yogurt if desired.
I highly recommend this next time you are looking for something interesting to do with those extra bananas laying around the house. Or plantains, if you happen to stockpile those.
I’ve still got a few errands to run today, but happy Sunday to you. (Golf’s on the TV. Now even I miss football…)