The best way to eat plantains in Rwanda is Agatogo. Although there are many variations, the dish still includes plantains, some tomatoes (usually tomato paste), and meat, fish, or vegetables.
Meat (like goat or chicken) is hard to find, and only those who live on the water often add dried or smoked fish (Injanga).
- 1 large onion, chopped
- Vegetable oil
- 5 cloves garlic, sliced
- 6 oz tomato paste
- 4 plantains (mostly green)
- 1/3 bunch collard greens (about 3 cups thinly sliced)
- 1 quart of vegetable broth (or water)
- 1/2 cup peanuts, measured and ground
- Let’s look first at how to peel a green plantain. The skin clings tightly to the flesh, so I recommend slicing the banana into pieces and then sliting along the side one time. This will make it easier to crack the peel back (sometimes I have to use a paring knife if the banana is green).
- Then fry the onion with a little vegetable oil until soft, then add the garlic and continue to cook until the onion starts to color.
- Add the tomato paste, stir well, toss on the plantain, greens and mix with the vegetable broth.
- Add salt to taste (locals recommend using a lot of salt because plantain absorbs a lot).
- Let simmer uncovered for about 30 minutes or until the plantain are soft and no longer white.
- Then sprinkle the crushed peanuts.
- If you want the stew to be thinner, you can add a little broth or water until you find the ideal consistency.
- Serve immediately.