“We have two more bunches,” I shouted so that my younger sister, who was in the other room, could hear me as I carried two hands of fresh green bananas (locally known as matooke) from the front door to the kitchen. It was the second time that week that we had received bananas from generous neighbours and now we had a heap of four hands to eat our way through.
Preparing green bananas for cooking is a tedious process, so I suggested we sit on the verandah to peel them while we still had daylight as it was late in the afternoon. Armed with the best knives we could find, my sister and I sat down, put on a podcast, and started peeling the bananas. The plan was to peel all of them and then store them in the refrigerator to be used for katogo later; prepping, as most cooks will tell you, is everything.
