Coconut 'matoke' served with beef fillet strips sauteed in margarine

What one thing never fails to make you feel better?

Perhaps you love 'matoke' or green bananas - or perhaps you can't quite stomach them. Why not try this 'matoke ya nazi' recipe. It's simple and the result is delicious. A great tip here is to always get rid of the water that was used to boil the plantains so as to achieve the natural, beautiful yellow colour of cooked bananas.

Coconut plantains

1/2kg green plantains (matoke) 70ml thick coconut cream 1 onion sliced 1 lime juice Coriander Garlic Salt to taste

Boil the plantains in water and salt. Once soft, pour out the excess water, put back the cooked matoke or plantains in the medium heat. Add in the sliced onion, then the garlic and lime juice. Stir to combine. Once onions are soft, add the coconut cream and let it cook for 10 minutes,or until the sauce has thicken, adjust seasoning and finish off with chopped coriander.

Beef fillet strips

250g fillet steak 1 tspn Garlic ginger paste 2 tbspn Margarine Salt to taste 1 tspn ground cumin 1/2 Lime juice

Marinate the fillet steak with lime juice, ground cumin and salt to taste. In a non-stick pan, melt the margarine, add in the garlic ginger paste and saute until combined well. Add in the fillet strips and let it cook for about five minutes. It should produce its own juices. Let it cook until the juices evaporate and the meat becomes coated with all the flavours from the garlic ginger and margarine. Serve over the coconut plantains and enjoy it as a meal on its own.