This study explores the perceptions of processors on raw matooke traits that influence the consumption quality and preference for steamed-mashed matooke as well as the losses and gains associated with each step in the processing of steamed-mashed matooke. Four female experienced small-scale matooke processors from a high banana producing district (Mbarara) and four from a low banana producing district (Nakaseke) were selected to take part in the participatory processing demonstrations. The set of four different cooking banana varieties selected for processing included officially released and unreleased hybrids; local varieties commonly produced and consumed in each study district; lastly, the most and least preferred varieties identified in previous sensory evaluation studies. Specifically, in Nakaseke, Nakitembe, Mpologoma, M30, and NARITA 21 were processed while Nakitembe, Kibuzi, M30, and NARITA 2 were processed in Mbarara. The local varieties (Nakitembe, Kibuzi, and Mpologoma) were sourced from farmers in the surrounding, unreleased hybrids (NARITAs 21 and 2) obtained from research fields managed by National Agricultural Research Organization in Kawanda and Mbarara while the officially released hybrid (M30) was obtained from National Agricultural Research Laboratories, Kawanda and a big farmer in Mbarara. Processors were presented approximately 2kg of each variety and were required to prepare steamed-mashed matooke following steps each one normally undertook in their usual preparation routine. Interviews were conducted at each step of processing using a structured questionnaire and analysis done using means and ANOVAs in XLSTAT. The findings show that: commonly, ten steps namely, harvesting, de-clustering, de-fingering, peeling, washing pulp, wrapping pulp in banana leaves and fibers, steaming, pressing, simmering, and serving are undertaken to process steamed-mashed matooke. Big bunch size, compact clusters, full and straight fingers, ease of peeling, thin, smo