Cut off the ends of the green cooking bananas and carefully remove the thick peels.

Cut the bananas into large chunks and place them in a steamer basket over simmering water.

Cover and steam for 20-25 minutes, or until very tender when pierced with a fork. Season lightly with salt.

Meanwhile, heat the vegetable oil in a saucepan over medium heat.

Add the onion and cook for 4-5 minutes until soft. Stir in the garlic and ginger and cook for another minute.

Add the tomatoes and cook for 5-7 minutes until they soften and begin to form a sauce.

Reduce the heat and stir in the peanut butter, vegetable broth, cumin, paprika, cayenne if using, salt, and black pepper.

Simmer gently for 8-10 minutes, stirring frequently, until the peanut sauce is smooth and creamy. Add a little more broth if it becomes too thick.

Stir the lemon or lime juice into the sauce and adjust the seasoning to taste.

Arrange the steamed matoke on serving plates, spoon the warm peanut sauce generously over or alongside it, garnish with fresh herbs, and serve.