Cookbook:Ikijumba (Rwandan Sweet Potato Stew)
Ikijumba (Rwandan Sweet Potato Stew) | |
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Category | Rwandan recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ikijumba is a comforting and flavorful sweet potato stew from Rwanda. Made with tender sweet potatoes, vegetables, and aromatic spices, this stew is a hearty and nutritious dish that is perfect for colder days.
Ingredients
edit- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups diced sweet potatoes
- 1 carrot, diced
- 1 green bell pepper, diced
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper (optional, adjust to taste)
- Salt to taste
- Black pepper, to taste
- 1 cup diced fresh tomatoes
- 2 cups vegetable broth or water
- Fresh parsley or cilantro, chopped, for garnish
Equipment
edit- Large pot
- Cutting board
- Knife
- Stirring spoon or spatula
Procedure
edit- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.
- Sprinkle the curry powder and cayenne pepper (if using) over the vegetables, and season with salt and black pepper to taste. Stir again to coat the vegetables with the spices.
- Pour in the vegetable broth or water, and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 15–20 minutes, or until the sweet potatoes are tender and cooked through.
- Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.
- Once the sweet potatoes are cooked, add the diced tomatoes to the stew. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.
- Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.
- Garnish with chopped fresh parsley or cilantro before serving.
Notes, tips, and variations
edit- Feel free to customize the stew with other vegetables like peas, green beans, or spinach.
- For a creamier texture, you can mash some of the cooked sweet potatoes with the back of a spoon before adding the diced tomatoes.
- Adjust the spiciness of the stew by adding more or less cayenne pepper.
- Ikijumba can be served on its own as a satisfying and comforting meal, or alongside steamed rice or flatbread for a more substantial meal.
- Sweet potatoes are rich in vitamins A and C, dietary fiber, and antioxidants.
- This stew provides a good source of carbohydrates and essential nutrients from the vegetables.