We have all had food we deem special or delicious but have you had some coconut matoke? This recipe will blow your mind

What you will need:

10 to 15 medium-sized matoke (peeled, halved and boiled)

1 onion, sliced

1 teaspoon garlic-ginger paste

1 teaspoon curry powder

1 cup cherry tomatoes

1 green capsicum, diced

1 lime, juiced

3 to 4 green chilies

100g thick coconut sauce

1 tablespoon vegetable oil

Salt to taste

What to do:

In a deep non-stick pan over medium heat, put the oil and onions and sauté them until soft. Add the diced capsicum and continue to sauté for about a minute. Throw in the garlic-ginger paste, curry powder and salt. Stir until fragrant for about two minutes.

Prick the chilies and put them in the pan. Mix well. Pour in the tomato paste and coconut cream. Stir and cook until the sauce is thick.

Once thickened, put in the boiled matoke. Flip them with a spatula so that the sauce can coat all over the matoke, ensuring you do not mash them.

Now add the tomatoes and lime juice. Cook for about five minutes. Serve the matoke on its own.