Agatogo ๐Ÿ‡ท๐Ÿ‡ผ



  • 2 tablespoons avocado oil
  • 6 green plantains, whole or cut into 2 inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 1/2 medium red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1/2 cup tomato paste
  • 2 tablespoons Bragg’s liquid aminos, or soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 vegan bouillon cubes
  • 3 cups water
  • Salt to taste


In a large saucepan, heat avocado oil over medium-high heat.

Add chopped onion and sautรฉ for 2 to 3 minutes or until they are soft.

Add garlic, tomatoes, and red bell pepper. Cook for 3 more minutes or until the tomatoes are soft.

Add tomato paste and mix well.

Next, add green plantains, carrots, vegan bouillon cubes, Braggโ€™s liquid aminos, onion powder, garlic powder, and mix well.

Pour in water and bring the stew to a boil. Reduce the heat and let it simmer for about 20 minutes until the plantains are tender.

Season with salt and serve.

Agatogo ๐Ÿ‡ท๐Ÿ‡ผ

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