Entree: Burundi – Agatogo (Burundian stew of green plantains simmered with tomatoes and meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 green plantains, peeled and cut into 1-inch (2.54 cm) slices, approx. 2 lb (900 g)
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 hot chili pepper, sliced (optional)
- 2 medium tomatoes, diced
- 2 tbsp (32 g) smooth peanut butter
- 1 cup (240 ml) water or beef stock
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (60 g) fresh spinach or other leafy greens, roughly chopped
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Show original ingredient measurements

- 4 green plantains, peeled and cut into 1-inch slices, approx. 2 lb (900 g)
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 hot chili pepper, sliced (optional)
- 2 medium tomatoes, diced
- 2 tbsp (32 g) smooth peanut butter
- 1 cup (240 ml) water or beef stock
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (60 g) fresh spinach or other leafy greens, roughly chopped
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Season beef pieces lightly with salt and brown in batches until well seared; remove and set aside.
2. Add remaining oil to the pot, sauté onion, garlic, and chili (if using) until softened, about 3–4 minutes.
3. Stir in diced tomatoes and cook until they break down, 4–5 minutes. Add peanut butter and stir to combine, loosening with a splash of water if needed.
4. Return beef to the pot, add plantain slices and 1 cup (240 ml) water or stock, bring to a boil then reduce to a simmer. Cover and cook 25–35 minutes, stirring occasionally, until plantains and beef are tender.
5. Stir in chopped spinach or greens and simmer 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
6. Garnish with chopped cilantro and serve hot with rice, ugali, or a starchy side.

1. Heat 1 tbsp oil in a heavy pot over medium-high heat. Season beef pieces lightly with salt and brown in batches until well seared; remove and set aside.
2. Add remaining oil to the pot, sauté onion, garlic, and chili (if using) until softened, about 3–4 minutes.
3. Stir in diced tomatoes and cook until they break down, 4–5 minutes. Add peanut butter and stir to combine, loosening with a splash of water if needed.
4. Return beef to the pot, add plantain slices and 1 cup (240 ml) water or stock, bring to a boil then reduce to a simmer. Cover and cook 25–35 minutes, stirring occasionally, until plantains and beef are tender.
5. Stir in chopped spinach or greens and simmer 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
6. Garnish with chopped cilantro and serve hot with rice, ugali, or a starchy side.