Igitoki (Green bananas and vegetables)
This recipe was kindly contributed by the EU Delegation to Burundi.
- 2 kg of green bananas
- 8 small eggplants (“intore”)
- 400 g of amaranth leaves (“lengalenga”)
- 500 g of peas
- 4 tomatoes
- 1 onions
- 5 cloves of garlic
- 1 pepper
- 3 leeks
- 5 tablespoons of peanut flour
- half a bunch of celery
- a drizzle of olive oil
- salt
Peel, wash and cut the bananas. Clean the amaranth leaves, cook in boiling water for 8 minutes, remove from water and put aside. In a large pot, sauté the onion and garlic in oil. Cut the pepper, leek and eggplants. Allow these to cook before adding the tomatoes (peeled). Bring to the boil for 5 minutes. To this vegetable mixture, incorporate the peas, amaranth leaves, banana pieces and salt. Reduce the heat and cook for 45 minutes.
In the meantime, mix the peanut flour with water at room temperature. Add this to the pot and leave for another 10 minutes before incorporating the celery. Simmer for 5-10 minutes, then season.
Tip: Add chicken or fish.
Peel, wash and cut the bananas. Clean the amaranth leaves, cook in boiling water for 8 minutes...
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Piragi (Bacon Rolls)
This recipe was kindly contributed by Valdis Dombrovskis, European Commission Vice- President for the Euro and Social Dialogue, also in charge of Financial Stability, Financial Services and Capital Markets Union
- Difficulty
Kono Ngond
This dish is made using the seeds of cucurbitaceous plants, known locally as “pistaches” or egusi. It can be made with fish or meat. This recipe was kindly contributed by ...
- Difficulty
Beef Wellington
This recipe was kindly contributed by the British Embassy in Addis Ababa.
- Difficulty
