Entree: Rwanda – Inyama y'inka (Traditional Rwandan braised beef in a tomato‑onion and ginger sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 55 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1‑inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions (about 8 oz/225 g each), thinly sliced
- 4 cloves garlic (about 12 g), minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 medium tomatoes (about 10 oz/280 g total), chopped
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 2 bay leaves
- 1 small hot pepper (such as bird's eye), finely chopped (about 5 g), optional
- 1 tsp (5 g) smoked paprika or mild chili powder
- Salt to taste (about 1 tsp/5 g to start)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 medium carrots (about 8 oz/225 g), cut into chunks, optional
- 2 tbsp (8 g) fresh parsley or coriander, chopped for garnish

Instructions

1. Pat the beef pieces dry and season with salt and pepper. In a heavy pot or Dutch oven, heat the oil over medium‑high heat and brown the beef in batches until well caramelized on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until softened and beginning to brown, about 8–10 minutes.
3. Add the minced garlic, ginger, chopped hot pepper (if using), and smoked paprika. Cook, stirring, until aromatic, about 1 minute.
4. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes. Return the browned beef to the pot, add the bay leaves, and pour in the beef stock so the meat is mostly covered.
5. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 1.5–2 hours until the beef is tender. If using carrots, add them in the last 30–40 minutes of cooking.
6. Adjust seasoning with salt and pepper. Remove bay leaves, stir in chopped parsley or coriander, and serve hot with steamed rice, boiled plantains, or posho.