About this Dish
A one-pot breakfast of matoke or cassava cooked together with beans or offal.
History & Origin
Katogo is Uganda's favorite breakfast, combining a starch and a protein into a single simmered pot — filling, affordable, and found on nearly every roadside menu.
IngredientsServes 2
🍌Green matoke (unripe plantains), 6 peeled and halved
🫘Cow offal (tripe and liver), 400g cleaned and chopped into chunks
🧅Red onion, 1 large finely chopped
🍅Ripe tomatoes, 3 medium roughly chopped
🌶️Fresh red chilli, 1 deseeded and sliced
🧄Garlic cloves, 3 crushed
🥬Fresh coriander leaves, small handful roughly torn
🛢️Vegetable oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
💧Water, 300ml
Method
1
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and fry for about 5 minutes until soft and golden, then stir in the garlic and chilli and cook for another minute until fragrant.2
Add the chopped offal to the pot and stir well to coat it in the onion mixture. Season with salt and fry for 8-10 minutes, turning occasionally, until the offal is lightly browned on the outside.3
Add the chopped tomatoes and stir everything together. Cook for 5 minutes until the tomatoes break down and form a thick sauce that coats the meat.4
Nestle the peeled matoke pieces into the pot around and on top of the offal. Pour in the water, then cover the pot tightly with a lid and reduce the heat to medium-low.5
Cook for 30-40 minutes, checking occasionally and adding a splash more water if it looks dry. The katogo is ready when the matoke is completely tender and easily pierced with a fork and the offal is cooked through.6
Taste and adjust the seasoning, then scatter over the fresh coriander. Serve hot directly from the pot, spooning the offal and sauce generously over the matoke pieces.User Reviews
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