Plantain Stew with Peanuts and Collard Greens (Rwandan Agatogo)

There's an old Rwandan saying "The most extensive land is the human belly." I like to think there's mountains and streams in there, glorious sunsets and easy, glimmering sunrises. Is that somehow unsavoury? I don't know. I do know I want this land to be vast, and include as much variety as possible. I want to fit the whole world in there. And this, my friends, includes the plantain. The best way to eat plantains in Rwanda is Agatogo. While there are many variations, the dish always includes plantains, some form of tomato (commonly tomato paste), and either meat, fish, or vegetables. Meat (like goat or chicken) is hard to come by and only those who live on the water typically add dried or smoked fish (injanga).

1 large onions, chopped
vegetable oil
5 cloves garlic, sliced
6 oz tomato paste
4 plantains (mostly green)
1/3 bunch collard greens, thinly sliced (about 3 cups)
1 qt vegetable broth or water
½ cup peanuts, measured then ground
sea salt

First, let's figure out how to peel a green plantain. The skin sticks firmly to the flesh, so I recommend cutting the plantain in hunks, then slitting along the side one time. This will make it easier to crack the peel back (sometimes I need to use a paring knife to help if the plantain is really green.

Next, fry the onion some vegetable oil until soft, then add in the garlic and continue cooking until the onions are just beginning to colour. Add on the tomato paste, give a good stir, then toss on the plantains, greens, and mix with the vegetable broth. Add salt to taste (locals recommend using lots of salt, since the plantains absorb quite a bit). Let simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Then sprinkle on the crushed peanuts.

If you'd like the stew thinner you can add some more broth or water, until you find the ideal consistency.

Serve immediately.

Makes 4 servings.