Updated: Jan 28, 2021


There is an old proverb in the beautiful country of Rwanda saying “the most extensive land is the human belly.” Perhaps the best way to satisfy this hunger is by making agatogo. This dish highlights plantains by creating a stew with a variety of vegetables, seasoning, and peanuts for added protein. Plantains are an essential ingredient in East African cuisine and grow all year round in Rwanda. They provide a savory and energy efficient starch for locals. Plantains help transform agatogo into a hearty meal that members of the Peace Corps have nicknamed “hangover stew”.



Serving size: 5

  • 3 tbsp. Vegetable oil

  • 1 Onion, chopped

  • 4 Garlic cloves, sliced

  • 6 oz can Tomato paste

  • 4 Green plantains

  • 3 cups Collard greens, roughly chopped

  • 1 liter Vegetable broth

  • 1 cup Peanuts, coarsely chopped

  • Kosher Salt


Recipe Creation

  • First, cut plantains into ½ inch circles. Then cut each circle in half, and peel off skin.

  • Heat vegetable oil over medium heat in a dutch oven or large pot. Add in onion and garlic and cook for about 5 minutes. Lower heat to medium low and mix in tomato paste and continue to cook for another 3-5 minutes. Next, add collard greens, plantains, and vegetable broth. Lower heat, and cook for 15 minutes. After agatogo has started to cook down, add salt to taste and cook for another 30 minutes while adjusting heat as needed.

  • Once the plantains are tender, remove from heat and serve with peanuts.

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