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Agatogo (Plantain and Vegetable One-Pot Stew)
Starchy green cooking plantains simmered with bitter amaranth greens, ground peanuts, and vibrant red palm oil into a velvety, savory highland one-pot stew.
The story
A staple across the lush highlands of rural Rwanda, Agatogo is prepared daily for family mid-day and evening meals. Traditionally cooked over charcoal in three-legged pots, it represents the harmony of garden-harvested starches and leafy greens. Historically, while versions with dried fish or beef were reserved for honoring esteemed guests, the everyday vegetarian preparation relies on dodo greens and roasted peanut paste to create an emulsified, rich cooking liquor without dairy.
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