Entree: Rwanda – Ibihaza (Rwandan stewed pumpkin and beans in a savory tomato-peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 1 medium sugar pumpkin (about 2.5 lb / 1.1 kg), peeled, seeded, and cut into 1-inch (2.5 cm) cubes
- 1 cup (200 g) dried red kidney beans, soaked overnight and drained (or 2 1/2 cups / 450 g cooked beans)
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 1 medium onion (about 110 g), finely chopped
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes (about 300 g), chopped, or 14 oz (400 g) canned diced tomatoes
- 1/3 cup (80 g) smooth peanut butter (or 1/2 cup / 70 g ground roasted peanuts)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) cayenne or ground chili (adjust to taste)
- 2 cups (480 ml) water or light vegetable stock
- 1 bunch (about 150 g) collard greens or Swiss chard, stems removed and leaves chopped
- Salt, to taste (start with 1 tsp / 5 g)
- Fresh cilantro or parsley for garnish
- Cooked white rice, boiled plantain, or ugali for serving (about 2 cups cooked rice / 400 g)

Instructions

1. If using dried beans: place soaked and drained beans in a pot, cover with fresh water, bring to a simmer, and cook until tender, about 45–60 minutes. Drain and set aside. If using pre-cooked beans, skip this step.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
3. Add the garlic and ginger and cook 1 minute until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
4. Whisk the peanut butter with 2 cups (480 ml) water or stock until smooth, then add to the pan along with the ground coriander and cayenne. Bring to a gentle simmer.
5. Add the pumpkin cubes and cooked beans to the sauce. Cover and simmer gently until the pumpkin is tender, about 15–20 minutes. Stir occasionally and add a splash more water if the sauce becomes too thick.
6. When the pumpkin is tender, stir in the chopped greens and simmer 3–5 minutes until wilted and incorporated. Taste and season with salt as needed.
7. Remove from heat, garnish with chopped cilantro or parsley, and serve hot with steamed rice, boiled plantain, or ugali.