Agatogo de Kigali (Rwandan Braised Green Bananas in Tomato, Leek & Carrot Broth) – Authentic Rwanda Recipe
Hearty Rwandan highland comfort pot where green bananas simmer until tender in a rich tomato-leek gravy.
- Country of Origin
- 🇷🇼 Rwanda (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Peeled green cooking bananas/plantains, Diced carrots, Leeks, Garlic, Ginger
Ingredients for Agatogo de Kigali (Rwandan Braised Green Bananas in Tomato, Leek & Carrot Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) peeled green cooking bananas/plantains, prepped into bite-sized pieces
- 1.5 cups diced carrots, washed and trimmed
- 1 cup leeks
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Rwanda seasoning (ginger, sweet onion, mild pilipili chili oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown peeled green cooking bananas/plantains for 5 minutes.
- Add minced onion, garlic, garlic, and ginger, sweet onion, mild pilipili chili oil, stirring for 2 minutes until deeply aromatic.
- Add diced carrots and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in leeks right before serving warm.