Katogo (Ugandan Mixed Breakfast Vegetables)
Katogo is a traditional Ugandan dish usually eaten for breakfast. It was mostly regarded to as a poor man's food, but with time and creativity, even the rich love to eat it too.
Source and licence
"Katogo (Ugandan Mixed Breakfast Vegetables)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Katogo_(Ugandan_Mixed_Breakfast_Vegetables), revision 4513295), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Katogo_(Ugandan_Mixed_Breakfast_Vegetables)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513295
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Uganda. Associated with Uganda by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 500 g peeled green bananas (matooke)
- Cooking oil
- 1 medium-size onion, neatly chopped
- 1 medium-size green pepper, neatly chopped
- 3 medium-size grated tomatoes
- Salt to taste
- 2 cups water
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 250 g boiled beans
Method
- Chop the green bananas and set aside.
- Sauté the onions in a pot of cooking oil until lightly browned.
- Add the pepper and tomatoes, then season to taste with salt. Cook, stirring, for 1 minute.
- Add the banana, and stir for another minute.
- Add the water and cook for 10 minutes over medium heat.
- Stir in the cumin, curry powder, and black pepper. Make sure all the spices are well-incorporated. Simmer for 2 minutes, and adjust the spices to taste.
- Rinse the cooked beans with clean water, then drain them well. Stir into the pot, and simmer for another 10 minutes.
- Serve hot, garnished with coriander.