Recipe
🍽️ DINNER
Agatogo
A hearty Rwandan pot of green plantains simmered with tomato and greens and finished with crushed peanuts.
Rwandan · easy · serves 4
prep 15 min · cook 35 min
~569 cal · 19g protein · 83g carbs · 22g fat · 16g fiber · 35g sugars · 3g sat fat (estimated, per serving)
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Agatogo is the way many Rwandans love to eat green . The name means, roughly, a dish in a pot, which describes exactly how it is made: everything simmered together slowly until soft and comforting.
The dish always builds on green and some form of tomato, usually tomato paste, cooked down with onion and leafy greens. Because meat has often been scarce, the everyday version is vegetable-based and finished with a handful of crushed peanuts stirred through at the end, which lend richness and a nutty flavour. It is served on its own or with rice, and it is honest, filling home food.
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Make it yours
✓ Naturally vegetarian, vegan and gluten-, dairy-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
4 green , peeled and cut into chunks
1 large onion, chopped
4 cloves garlic, sliced
1/2 cup tomato paste
3 cups collard greens, thinly sliced
1/2 cup peanuts, crushed
2 tbsp vegetable oil
4 cups vegetable broth or water
to taste salt
Instructions
1
Fry the onion in the oil until soft, add the garlic, and cook until the onion just begins to colour.
2
Stir in the tomato paste, then add the plantains, greens, and broth, salting generously.
✎ Chef’s note
Plantains drink up a lot of salt, so season more boldly than you would a potato stew.
3
Simmer uncovered until the plantains are tender and no longer white, about 30 minutes, adding water if it gets too thick.
4
Sprinkle over the crushed peanuts and serve hot, on its own or with rice.
Rwandan everyday home cooking.
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🌏 While it simmers, know your destination
📍
Kigali. Kigali is built across hills and eats gently: isombe of pounded cassava leaves with groundnut, matoke plantains, and beans with rice. Rwandan cooking is mild and vegetable-heavy, with brochettes grilled over charcoal as the sociable exception.
🗺️
Rwanda. Rwandan cooking is fresh and plant-forward, beans, plantains, cassava leaves (isombe), and grilled goat brochettes. In this cattle-keeping culture, milk holds deep significance, and meals are simple and communal.
🌍
Africa. Much of what reads as timeless African cooking is younger than the Atlantic crossings. Maize, cassava, groundnut, chilli and tomato all arrived from the Americas after 1500 and pushed older crops aside; millet, sorghum, teff, yam and fonio are the ones that were already here, and the map still shows the join.
The story behind this dish is up top, worth a read while the pot works.
More from Rwanda
IsombePounded cassava leaves stewed with spinach, eggplant, and peanut into a soft, savory green.
Ibijumba n'IkivugutoThe classic Rwandan breakfast: warm boiled sweet potatoes served with ikivuguto, a tangy cultured fermented milk.
Rwandan BrochettesMarinated goat skewers grilled over charcoal and served with grilled plantain, Rwanda's favorite social food.
Browse all Rwanda recipes →
Good to know
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a Rwanda meal
Rwandan MandaziDessert
Rwandan BrochettesLunch
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Frequently asked questions
What is Agatogo?
A hearty Rwandan pot of green plantains simmered with tomato and greens and finished with crushed peanuts.
Where does Agatogo come from?
Agatogo is a Rwandan dish from Kigali, Rwanda.
Can Agatogo be made vegan, gluten-free, or dairy-free?
This Agatogo recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Agatogo safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Agatogo take to make?
About 50 minutes total (15 minutes prep, 35 minutes cooking), serving 4.
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