Welcome to Explore Burundi, our series on Burundian culture. This series will feature cultural information and insights into the place where we work, and where you help us bring hope to so many.
Food is not only a means of sustenance but also a way to understand a culture's history. In many cultures, traditional dishes have been passed down through generations, incorporating ingredients that are available and reflect the unique cultural and geographical influences of the region.
Burundi’s hills and rich volcanic soils make it perfect for growing tea leaves and coffee beans, resulting in high-quality tea and flavorful coffee and many fruits and vegetables.
Cuisine is dependent on local farming. Local fruits and vegetables such as bananas, leafy greens, peppers, cassava, sweet potatoes, peanuts, and beans are often the main contributor to flavor in meals, sometimes accompanied by hot peppers and fresh herbs like cilantro. Meat is often a rarity, particularly in rural areas. In urban areas, meat and fish are a bit more common. The fisheries of Lake Tanganyika are an important source of fish consumption in Burundi.
What’s a famous dish in Burundi?
Agotogo / Agotoke / Agatoki is one of the famous Burundian dishes, and is also made in other countries nearby. It’s based on plantain, it’s rich, flavorsome, and super easy to make.
Recipes for Agotogo may vary depending on the specific region or family tradition in Burundi.
Agatogo
Recipe adapted from healthiersteps.com
Ingredients
2 TBSP vegetable oil
4-6 green plantains, whole or cut into 2-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
1 medium red bell pepper or 2 med paprika, chopped
2 medium tomatoes, chopped
½ cup tomato paste
1-2 handfuls of collard greens or kale, chopped
1 tsp onion powder
1 tsp garlic powder
2 bouillon cubes or 3-4 cups broth
3-4 cups water (omit if using broth)
Salt to taste
Directions
In a large saucepan, heat oil over medium-high heat. Add chopped onion and sauté for 2-3 minutes or until they are softened. Add minced garlic, tomatoes, bell pepper and cook for 3-5 minutes or until tomatoes soften. Add tomato paste, then mix and cook for 3-5 minutes. Add plantains, carrots, collard greens, bouillon cubes, salt, onion powder, garlic powder and mix well. Then add water or stock and bring to a boil, then reduce to simmer for 20 minutes or until plantains are tender through the center. Taste and add salt to taste perfection. And enjoy!
How to serve
Serve it with ugali, rice, quinoa, bread. See Ugali recipe here. When it soaks up the flavors from the stew, you can enjoy this great meal like no other!
