Try out some Rwandan Agatogo using plantains (Igitoki)
The best way to eat plantains in Rwanda is Agatogo. While there are many variations, the dish mostly includes plantains, some form of tomato (commonly tomato paste), and either meat preferably offals or vegetables.
Ingredients
>Vegetable oil
>1 large onion, chopped
>5 cloves garlic, sliced
>1 oz can tomato paste
>4 mostly green plantains
>3 cups of thinly sliced, loosely packed collard greens (about 1/3 of a bunch)
>1 quarter water
>1/2 cup peanuts, measured then ground
oil and salt
How to prepare
First, let’s figure out how to peel a green plantain. The skin sticks firmly to the flesh, so cutting the plantain in hunks, then slitting along the side one time. This will make it easier to crack the peel back or better yet use a paring knife to help if the plantain is really green.
Next, fry the onion some vegetable oil until soft, then add in the garlic and continue cooking until the onions are just beginning to color. Add on the tomato paste, give a good stir, then toss on the plantains, greens, and mix with water. Add salt to taste. R recommend using lots of salt, since the plantains absorb quite a bit.
Let simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Then sprinkle on the crushed peanuts.
If you’d like the stew thinner you can add some more water, until you find the ideal consistency.
Serve immediately with a smile, a spoon and a heart.
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