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When you have just a couple of campers and are looking for some very simple camp cooking, try the simple and speedy technique of tin may cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of warmth may be small campfire, or when wood burning is prohibited, a little buddy burner will work well, which may be located at sporting good stores or online. Put your meal in the tin could and just warm the contents of your can over a fire. You will have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.

A more time-consuming camp cooking technique that also produces yummy meals is pit cooking. Pit cooking is fantastic for items which could be wrapped in aluminum foil to be cooked. It’s also a wonderful camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals that are buried in the ground. As the stones cool away, their emitted heat cooks the food. To pit cookfirst dig a hole that is roughly three times larger than your own cookware. Line the pit with rocks and build a fire in the middle. Once the fire has burned rapidly for about an hourpush the hot coals and rocks into the middle. Layer your wrapped meals or covered skillets in addition to the stones and coals and place on top. Following a couple of hours, you will have some tasty camp food to enjoy.

We hope you got insight from reading it, now let’s go back to matoke recipe. To make matoke you need 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Matoke:
  1. You need 250 gms beef
  2. You need 10 pcs green bananas
  3. You need 2 pcs Courgettes
  4. Use 3 pcs tomatoes
  5. You need Spring onion
  6. You need Salt
  7. Provide Garlic and ginger paste
  8. Get Cooking oil
  9. Get Corriander
Instructions to make Matoke:
  1. Boil your beef till soft, add garlic and ginger paste when boiling
  2. Peel your green bananas and place it on salty sater
  3. Boil for 8minutes
  4. Fry your beef
  5. Add tomatoes, salt and garam masala, fry until the tomatoes form a paste
  6. Add matoke and stir carefully not to break them
  7. Add stock from matoke and leave to simmer for 8 minutes then add courgettes then Corriander and remove it from heat
  8. Serve

They are shorter than regular bananas and are somewhat thicker at the mid section as a result. Due to the high starch content, the flesh of unripe matoke bananas is especially hard, so they need to be boiled, steamed, or roasted before consumption. Matoke is a type of plantain that is used either green or yellow, and is used extensively in cooking. They are a staple food as well as the staple crop of Eastern Africa. Also, people sometimes call matoke a dish made by using matoke plantains and beef.

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