Agatogo

Ingredients

Plantain

• 6green plantains, peeled and in thick chunks

Meat

• 600 gbeef or goat, in cubes
• or 500 g tripe, cleaned and cut
• or 300 g dried beans, cooked, for a meatless version

Base

• 3 tablespoonsoil
• 2onions, chopped
• 4garlic cloves, chopped
• 3tomatoes, chopped
• 2 tablespoonstomato paste
• 1green pepper, chopped
• 1carrot, in rounds

To season

• 1stock cube
• 1 teaspooncurry powder
• salt and black pepper
• 1chilli, whole
• 800 mlwater

To finish

• 200 gspinach or amaranth leaves, chopped
• 3 tablespoonsgroundnut paste, optional

Directions

1. Cut both ends off with a sharp knife. Score the skin lengthways along its ridges. Do not cut deeply into the flesh. Warm water helps if it refuses to move. Oiling your hands first prevents most of that.
2. Cut the peeled plantain into thick chunks. Put them in cold water until you need them. That stops them from discolouring. Rub it with salt and rinse it repeatedly. Then boil it for an hour until tender.
3. Heat the oil in a large heavy pot. Brown the meat cubes on all sides. Take them out and set them aside. Fry the onions in the same pot until soft. Give them a good eight minutes. Add the garlic and cook for a minute. Stir in all of the tomato paste. Fry the paste for about two minutes. Add the chopped tomatoes and the green pepper. Cook them down for eight minutes.
4. Add the curry powder and the stock cube. Season it with salt and pepper. Return the meat to the pot now. Pour in the water and stir it. Add the whole chilli to the pot. Bring it to a simmer and cover the pot. Let it cook for about forty minutes. Beef and goat both need that time.
5. Drain the plantain chunks and add them to the pot. Add the carrot rounds at the same time. Make sure everything is just covered with liquid. Add hot water if it is not covered.
6. Cover the pot and simmer for twenty-five minutes. For the first fifteen minutes it stays firm. Stir it gently so it does not turn to mush. It should be completely soft through. Stir in the chopped spinach or amaranth. They need only three or four minutes.
7. Stir in the groundnut paste if you are using it. Loosen it with hot water first so it does not lump. Simmer it uncovered if it is too loose. Add hot water if it has gone too thick. Taste it and adjust the salt again. Serving it is done hot in bowls.

Technique

• Plantain stews of this kind are eaten across Rwanda, Burundi, Uganda and eastern Congo under various names.
• The plantain serves as both vegetable and staple, which is why no separate starch is needed.

Substitutions

• Cooked beans replace the meat entirely for a common meatless version.
• Any leafy green works, and cassava leaves or amaranth are both used locally.

Variations

• Agatogo with tripe is a particular favourite in some households.
• A version with beans and greens alone is eaten widely.
• Adding groundnut paste gives a richer, thicker stew.

History

Green plantain stewed with beans, greens or meat until it collapses into a thick one-pot meal.

Frequently asked questions

What is Agatogo?

Agatogo is a main from Rwanda: plantains stewed with meat or tripe and vegetables in one pot. Green plantain stewed with beans, greens or meat until it collapses into a thick one-pot meal.

How long does Agatogo take to make?

Agatogo takes 30 minutes of preparation and 1 hour of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Agatogo?

Yes, within limits. Cooked beans replace the meat entirely for a common meatless version. Any leafy green works, and cassava leaves or amaranth are both used locally.

What is the most important thing to get right in Agatogo?

Cut both ends off with a sharp knife. Score the skin lengthways along its ridges. Do not cut deeply into the flesh. Warm water helps if it refuses to move. Oiling your hands first prevents most of that.