Rwandan Agatogo by Tales From The Road

Ingredients

• 3 large green plantains, peeled and sliced into chunks
• 1 bunch (approx. 400g) collard greens, stems removed and chopped
• 2 medium onions, diced
• 3 medium tomatoes, chopped
• 3 tbsp vegetable oil
• 1/2 tsp salt (adjust to taste)
• 1 cup water

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the diced onions and sauté for 5 minutes until soft and translucent.
3. Stir in the chopped tomatoes and cook for 5-7 minutes until they break down into a sauce.
4. Add the sliced plantains to the pot and stir to coat them in the tomato-onion mixture.
5. Pour in 1 cup of water, cover the pot, and simmer for 10-12 minutes until the plantains are tender.
6. Fold in the chopped collard greens and season with salt
7. Cover and cook for another 5-8 minutes until the greens are wilted and tender, then serve hot.