Recipe: Burundi’s Agatoke—A Mouthwatering Meal to Savor!

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Agatoke is a tasty Burundi recipe made with unripe plantains and vegetables. The end result is a soup-like porridge. Several East African countries adopted the recipe from Burundi.

The country is almost entirely surrounded by land, making Burundi a landlocked country.

There are limited resources in the country, and the manufacturing sector is underdeveloped. Over 90% of the population is employed in agriculture, which accounts for over 40% of GDP. The main exports of Burundi are coffee and tea, which account for more than half of its foreign exchange earnings.

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How to Prepare Agatoke

Ingredients

Recipe: Burundi’s Agatoke—A Mouthwatering Meal to Savor!
Unripe Plantain. Image source: Health Guide NG licensed under CC BY-SA 2.0
  • Spices
  • Salt to taste
  • 2 Stock cube
  • 1 Onion, diced
  • 2 Carrot, diced
  • 3 tbsp Olive Oil
  • 2” Ginger, minced
  • 3 tbsp Tomato paste
  • 2 Tomatoes, Chopped
  • 1 Bell pepper, chopped
  • 2 Cloves garlic, minced
  • 3 cups of broth or water
  • Collard greens, chopped
  • 4-5 Unripe Plantain,  peeled and chopped 2” pieces

Instructions

  1. Put a stainless steel cooking pan on the stove and pour in the oil
  2. Add the onions and sauté for 2-3 minutes until they are softened 
  3. Add the garlic and ginger and stir for a minute
  4. Add the chopped tomatoes and bell peppers. Cook for 3 minutes
  5. Add tomato paste and simmer for 2 minutes. 
  6. Stir fry for 5 minutes
  7. Add the plantains.
  8. Add the carrots
  9. Add the collard greens
  10. Add spices, stock cube and salt to taste 
  11. Add broth and water and stir thoroughly
  12. Cover and allow to simmer for 20 minutes
  13. Check the sauce and adjust the seasoning
  14. Serve while hot

Tips for Preparing Agatoke

  • You can add the protein of your choice, preferably beef, when preparing agatoke.
  • Don’t boil the sauce for too long; otherwise, the plantains will become softer. 
  • You can increase the number of ingredients depending on how many people you’re serving.

People Also Read: Recipe: Palaver Sauce– A Liberian Delight for Your Taste Buds!

Video Credit: NikkeyOlori Cooks

Folakemi is a Christian and a Nigerian who loves to try out recipes, cook dishes from all around the world, and share kitchen tips.

spotcovery-Agatoke-how-to-prepare-agatoke-from-Burundi

Burundi’s Agatoke

Burundi
Recipe: Burundi’s Agatoke—A Mouthwatering Meal to Savor!Sedi Djentuh
Agatoke is a tasty Burundi recipe made with unripe plantains and vegetables. The end result is a soup-like porridge.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine African, East African
Servings 4
Calories 671 kcal

Equipment

Nonstick pan

Ingredients
  

  • Spices
  • Salt to taste
  • 2 Stock cube
  • 1 Onion diced
  • 2 Carrot diced
  • 3 tbsp Olive Oil
  • 2 ” Ginger minced
  • 3 tbsp Tomato paste
  • 2 Tomatoes Chopped
  • 1 Bell pepper chopped
  • 2 Cloves garlic minced
  • 3 cups of broth or water
  • Collard greens chopped
  • 4-5 Unripe Plantain peeled and chopped 2” pieces

Instructions
 

  • Put a stainless steel cooking pan on the stove and pour in the oil
  • Add the onions and sauté for 2-3 minutes until they are softened
  • Add the garlic and ginger and stir for a minute
  • Add the chopped tomatoes and bell peppers. Cook for 3 minutes
  • Add tomato paste and simmer for 2 minutes.
  • Stir fry for 5 minutes
  • Add the plantains.
  • Add the carrots
  • Add the collard greens
  • Add spices, stock cube and salt to taste
  • Add broth and water and stir thoroughly
  • Cover and allow to simmer for 20 minutes
  • Check the sauce and adjust the seasoning
  • Serve while hot

Video

Nutrition

Serving: 1gCalories: 671kcalCarbohydrates: 129gProtein: 28gFat: 8gSaturated Fat: 3gSodium: 21mgPotassium: 2474mgFiber: 21gSugar: 30gVitamin A: 2015IUVitamin C: 40.1mgCalcium: 106mgIron: 8.7mg
Keyword Agatoke
Libyan Shakshouka
Shakshouka is a simple breakfast dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It originated in Tunisia and spread throughout North Africa and the Middle East.
Check out this recipe
spotcovery-Shakshouka-garnished-with-parsley

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Sedi Djentuh
Sedi Djentuh
Hey, Sedi here, a content writer. She's fascinated by the interplay between people, lifestyle, relationships, tech and communication dedicated to empowering and spreading positive messages about humanity. She's an avid reader and a student of personal weekly workouts. When she's not writing, Sedi is busy advocating for plastic-free earth with her local NGO.

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