DISH RESEARCH · Main dish
Agatoke
Burundian green-banana stew with vegetables and fresh ndagala fish.
About Agatoke
Agatoke is a Burundian green-banana stew passed between generations. This version follows cook Jacqueline in Bujumbura, with amaranth, vegetables and fresh ndagala, a small fish eaten whole.
Tomato, leek, red onion and garlic give the stew an aromatic, savoury character. Fresh fish adds depth, while green pepper and celery contribute vegetable notes.
The finished stew is thick, with visible banana chunks among softer vegetables. The tomatoes colour the mixture; the author describes it as a complete meal, with rice and beans served separately in this household.
Allergens in this recipe
Contains: Celery, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Agatoke
Jacqueline’s Burundian agatoke with fresh ndagala.
- Green bananasBase
- Amaranth leavesBaseIngredient page not linked
- LeekAromatic
- Red onionAromatic
- EggplantBase
- GarlicAromatic
- CeleryAromatic
- Fresh ndagala fishProteinIngredient page not linked
- TomatoBase
- Green pepperBase
- WaterLiquid
- Spices and colouringSeasoningIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Green bananas: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Amaranth leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed. Ingredient page link pending verification or catalogue review
- Leek: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Red onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Eggplant: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Celery: Recipe-specific ingredient evidence; Celery source-confirmed
- Fresh ndagala fish: Recipe-specific ingredient evidence; Fish source-confirmed. Exact fish species/catalogue record unresolved; not generic anchovy
- Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Green pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Spices and colouring: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cook mentions spices and colouring without naming them; not invented
Recipe-specific unresolved details
- Ndagala species and exact ingredient mapping unresolved.
- Cook mentions spices and colouring without a formula; no extra ingredients or allergens invented.
- Rice/beans and peas/spaghetti variants are excluded from the selected stew inventory.
Origins & food traditions
Jacqueline learned the traditional preparation from her mother and teaches it to her children in Bujumbura.
Cuisines & regions
- Burundian cuisine
- Burundian CuisineCatalogue link pending review
- Rwandan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.