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...
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