Matoke, also known as Matooke or Ibitoke (in Rwanda), is a meal consisting of steamed green banana (or plantain) and is one of the national dishes of Uganda.

The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas (AAA-EAH), are locally known as matoke. Bananas/plantains were a common staple crop around the Lake Victoria region of Uganda, and in the West and Kilimanjaro regions of Tanzania.

Matoke are peeled, wrapped in the plant's leaves and set in a cooking pot (sufuria) on the stalks, which have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a couple of hours in water placed in the bottom of the cooking pot. While uncooked, the matoke is white and fairly hard, cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh leaf. It is then eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat and beef are common).

Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

Elena Molokhovets' classic Russian cookbook (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. A 1912 recipe adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.