Matooke leaves from Uganda - a variety of starchy banana, commonly referred to as cooking/green bananas. The fruit is harvested green, carefully peeled and then cooked and often mashed or pounded into a meal. In Uganda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries.The medium-sized green fruits, which are of a specific group of banana are known in the Bantu languages of the African Great Lakes region as matoke, and in the West and Kilimanjaro regions of Tanzania.
 
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Packaging is done in aerated cartons weighing 4 to 10 kilograms each.
 
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Matoke are also used to make a popular breakfast dish called Katogo in Uganda. Katogo is commonly cooked as a combination of the peeled bananas and peanuts or beef, though offal or goats meat are also common. 
 
The green plantains are peeled and cooked in water or steamed in banana leaves. When ready, matooke turns soft and yellow. Some people mash it, while others do not. Matooke is usually served with groundnut sauce, meat, or vegetables. 

Matooke has almost no protein and in order to have a balanced meal, matooke should be eaten with a food that is rich in protein, or served with a meat sauce.  Matooke is rich in potassium, with one serving having as much potassium as two-and-a -half glasses of milk, or two-and-a-half bananas.  Potassium plays a major role in regulating ones blood pressure and diets with high in salt and low in potassium can lead to high blood pressure.  The potassium in matooke helps to regulate blood pressure, and it may reduce the risk of stroke and high blood pressure. Matooke also has small levels of Vitamin C, but is not a major source of micronutrients, which boost the immune system.  If you want to increase how much Vitamin C you take, it would be better to absorb it through mangoes, oranges, pineapples and other fruits that are Vitamin C rich.  
 
Cooking matooke in banana leaves !!