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Ikijumba (Rwandan Sweet Potato Stew)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518628

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for stew #recipes using carrot #recipes using cayenne #recipes using cilantro #recipes using curry powder #recipes using green bell pepper #recipes using sweet potato #recipes using vegetable broth and stock #recipes without cooking time #recipes without servings #rwandan
Soup

Ingredients

Scale
  • 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

Directions

  1. 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.
  2. Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.
  3. 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.
  4. Pour in the vegetable broth or water, and bring the mixture to a boil.
  5. 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.
  6. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.
  7. 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.
  8. Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.
  9. Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.
  10. Garnish with chopped fresh parsley or cilantro before serving.

Equipment

Large pot, Cutting board, Knife, Stirring spoon or spatula

Notes

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.

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