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!
- Difficulty
Bavarian Obatzda (Cheese Dip)
Cut the cheese in very small slices and crumble. Mix with the butter, cream cheese and the finely chopped onion. Spice to your own taste. Leave in the fridge for ...
- Difficulty
Gromperekichelcher (Potato Pancakes)
This recipe was kindly contributed by the Embassy of the Grand Duchy of Luxembourg in Ethiopia. Source: visitluxembourg.com.
- Difficulty
