Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)
Ikijumba n'umutsima is a comforting and flavorful Rwandan dish that combines sweet potatoes, corn, and beans. This hearty stew is packed with nutritious ingredients and is a popular dish in Rwandan cuisine.
2 tablespoons vegetable oil
2 large sweet potatoes, peeled and diced
1 cup cooked corn
1 cup cooked beans
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tomatoes, diced
Salt and black pepper, to taste
Fresh cilantro leaves, for garnish (optional)
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.
Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15â20 minutes, or until the sweet potatoes are tender.
15â20 minutes
Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.
Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
Continue to simmer the stew for another 5â10 minutes to allow the flavors to meld together.
5â10 minutes
Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.
- âąFeel free to add other vegetables like bell peppers or carrots for additional flavor and texture.
- âąYou can adjust the thickness of the stew by adding more or less water, depending on your preference.
- âąLeftover ikijumba n'umutsima can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.