#66: Rwanda – Agatogo w/ Collard Greens

In the past year of cooking foods from all over the world (which coincided with moving in with my partner, Matt) I’ve come to learn that when Matt says something is “different” that is usually followed by a “you should try this.” This was the case for some of the leftovers of this stew, which I cooked on a Friday and when Matt’s parents came over on a Saturday, his “this is different” narrative started. This Agatogo, a Rwanda vegetarian stew, is absolutely different in a very good way. Given the minimal spices and ingredients included in this recipe, it’s incredible how flavorful it is. Also, it really plays into different textures that I really enjoyed from the soft, savory plantain to the crunch of crushed peanuts placed on top. And like most stews, this is even better the second day.

Here’s the recipe I used: http://globaltableadventure.com/recipe/rwandan-agatogo-with-collard-greens/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: The hardest part of making this dish was peeling the plantains. Once you get past that, this is incredibly easy. Also-hooray for the inclusion of peanuts, yet again, in African dishes.

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