Agatoga is a vegan stew made mainly from plantains. This stew is loaded with flavor and uses vegetables like carrots, bell peppers, and tomatoes along with the plantains. Agatoga is an African stew that is not just tasteful but is also super easy to make and healthy.
its rich and warm flavor offers comfort and is perfect for cold seasons. Make this stew in large batches and serve it at gatherings and parties. It is versatile, goes well with a number of side dishes and the flavors are just right.
Try this super easy and simple recipe and I am pretty sure you will love it! this simple dish is vegan, gluten-free, and loaded with healthy nutrients. It will become your ultimate comfort food In no time.
What is Agatogo?
Agatoga is a vegetarian stew made from several vegetables mainly plantains. This dish is a staple and comes from the African country of Rwanda. Like several other African dishes, this dish is also perfect for the vegan diet. It is rich, flavorsome, and super easy to make. with ingredients like plantains, carrots, bell peppers, and tomatoes, you can easily make this stew at home and enjoy the warm and comforting flavor.
Plantains are a staple in several African regions and they are available throughout the year, since they are easy to grow and are readily available, they are often used in different dishes.
Agotoga is among those most loved dishes in Africa. You can find several variations of agatoga. These variations use not just vegetables, but meat, and even dried fish. Because we prefer vegetables, we are going to talk about the vegan version of agotoga. The recipe is very close to the original one.
What are plantains?
Have you ever bought a banana without paying attention and found it a bit starchy? Well, in this case, you have mistakenly bought a plantain! Yes, a plantain is a distinct cousin of a banana. The appearance is sometimes almost the same and they are hard to distinguish if you aren’t paying attention.
The flavor and texture however is an entirely different story. Where the banana is sweet, a plantain is savory. However, you can use it in sweet dishes s well but it is widely popular as a savory ingredient. It is starchier than a banana and is not as mushy as a banana.
In fact, green plantains are very hard. As the plantains change color, they turn ripe. Green plantains are usually the right choice for cooking as they are not sweet and have the right texture. Surprisingly, plantains are very versatile. You can fry them, roast them and make delicious stews, just like the one we are sharing today.
Agatoga is very easy to make. Every ingredient is readily available at any grocery store. So, you can easily make it. Here is a list of everything you will need for this delicious stew:
- Avocado oil: I have chosen to make Agatogo in avocado oil. You can however choose any vegetable oil for this recipe.
- Green plantains: The main ingredient for this recipe is green plantain. You can easily get these from any grocery store. Green plantains look a lot like green bananas however, they are not the same. You can either cook the green plantains whole or chop them. I like to slice my green plantains for this recipe. Make sure you slice them evenly for even cooking.
- Carrots: The next vegetable I have used for this recipe is carrot. It adds a bright color to this recipe and its slightly sweet and savory flavor works well as well.
- Red bell pepper: Red bell pepper has a slightly sweet and citrusy flavor. It also adds vibrant color to this dish. You can also use green or yellow bell pepper for this recipe.
- Onion: Onion adds a savory flavor to this recipe. It is usually an essential ingredient in every vegan stew.
- Garlic: Garlic adds a delicious savory flavor to this stew. You can either choose fresh garlic cloves or go for garlic powder as well.
- Tomato: Tomatoes help build up the flavor of the stew.
- Tomato paste: Tomato pasta also has a rich tomato-y flavor. Moreover, it also adds a bright red color to the stew.
- Vegan bouillon cubes: Vegan bouillon cubes are made with vegetable stocks. They are loaded with flavors that come from vegetable extracts. You can add it instead of salt and enhance the flavors of any dish.
- Bragg’s liquid amino: This liquid is actually a seasoning more like soy sauce or tamari. It is gluten-free and is offers an umami flavor. If you don’t have this ingredient you can use soy sauce or tamari as well.
- Onion powder: Onion powder also adds a savory flavor to this dish.
- Garlic powder: Add garlic powder for a savory flavor. It intensifies the flavor of this stew.
- Water: You can either add water or vegetable stock to adjust the consistency of this stew.
- Salt: Season this stew with salt to adjust the flavor.
How to make Agatogo?
Making this stew is super easy just like any other. it is a one-pan dish which means you don’t require a lot of pans and pots. You can easily make it in a single pan or even in an instant pot:
Step 1: First of all, you will need to heat avocado oil in a saucepan or a pot.
Step 2: Once the oil heats up, Add chopped onion and sauté for 2 to 3 minutes or until they are tender and translucent.
Step 3: Now, add garlic, tomatoes, and red bell pepper. Cook for 3 more minutes or until the tomatoes are soft. Add tomato paste and mix well.
Step 4: Next, add sliced green plantains, carrots, vegan bouillon cubes, Bragg’s liquid aminos, onion powder, garlic powder and mix well. So that everything is well combined
Step 5: Pour in water and bring the stew to a boil. Reduce the heat and let it simmer for about 20 minutes until the plantains are tender. Season with salt and serve.
What to serve with Agatogo?
There are a few sides that go well with agatoga. These are:
- collard Green: Collard greens are leafy greens loaded with nutrients. These are quite underestimated but if you love vegetables a lot, you will definitely have used them at least a few times. Agatoga is traditionally served with collard greens.
- Vegetables: If you don’t want to serve this stew with collard greens, no problem! We have a bunch of other leafy greens or root vegetables that go perfectly well with agatoga. Serve this stew with boiled, sauteed, or roasted vegetables and enjoy. African Style Braised Kale and Tomatoes, Callaloo.
- Ugali – made with cornmeal.
- Bread: Serve it with garlic bread or vegan cheese bread. When the bread soaks up the flavors from the stew, you can enjoy this great meal like no other!
- Rice: You can always serve a stew with boiled rice.it will taste just fine and be very wholesome.
- Quinoa: If you don’t want to serve it with rice, you can choose to serve it with quinoa as well. this grain is healthy and very filling as well.
- Purees: Vegetable purees like mashed potatoes, mashed turnip, etc is also a good choice for a side dish to serve with this stew.
Can you store agatoga?
Of course! You can store this stew-like you store any other stew. Once it cools down, pour it in an air-tight container and refrigerate for up to 3 days. Moreover, you can also freeze this stew for up to a month. This way, you can enjoy the leftover stew anytime you want. simply reheat it on the stovetop and that’s it.
You can also Prepare
- Jollof Rice
- Ghanian Red Red
- Yellow Yam Stew
- Vegan Curry Chicken Recipe
- Vegan Gumbo
- Cassava Leaf Soup
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- Energy: 288 kcal / 1204 kJ
- Fat: 2 g
- Protein: 5 g
- Carbs: 70.5 g
- Preparation: 20 min
- Cooking: 25 min
- Ready in: 45 min
- For: 6 Servings
- 2 tablespoons avocado oil
- 6 green plantains, whole or cut into 2 inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1/2 medium red bell pepper, chopped
- 1 medium tomato, chopped
- 1/2 cup tomato paste
- 2 tablespoons Bragg's liquid aminos, or soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 vegan bouillon cubes
- 3 cups water
- Salt to taste
- In a large saucepan, heat avocado oil over medium-high heat.
- Add chopped onion and sauté for 2 to 3 minutes or until they are soft.
- Add garlic, tomatoes, and red bell pepper. Cook for 3 more minutes or until the tomatoes are soft.
- Add tomato paste and mix well.
- Next, add green plantains, carrots, vegan bouillon cubes, Bragg’s liquid aminos, onion powder, garlic powder, and mix well.
- Pour in water and bring the stew to a boil. Reduce the heat and let it simmer for about 20 minutes until the plantains are tender.
- Season with salt and serve.