Entree: Burundi – Imvange (Hearty Burundian mixed maize and bean stew enriched with peanut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) dried red beans or kidney beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans (plus more as needed)
- 2 cups (240 g) maize meal (coarse cornmeal)
- 4 cups (960 ml) water for maize meal porridge (adjust for desired thickness)
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 medium tomato, diced (about 5 oz / 150 g)
- 1 small hot pepper (scotch bonnet or chile) whole or chopped to taste
- 3 tbsp (45 g) smooth peanut butter (or 3 tbsp / 45 g ground roasted peanuts)
- 1 tsp (6 g) smoked paprika or mild chili powder
- 1 tsp (6 g) ground coriander
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) lime juice or vinegar (optional, to brighten)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Place the soaked, drained beans in a large pot with 6 cups (1.4 L) fresh water. Bring to a boil, reduce to a simmer, and cook until tender, 45–60 minutes. Add more water if beans become dry while cooking.
2. While beans cook, heat the oil in a heavy saucepan over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 1 minute.
3. Add the diced tomato, hot pepper, smoked paprika, and ground coriander to the onions. Cook until the tomato breaks down and the mixture is saucy, about 6–8 minutes.
4. Stir the cooked onion-tomato base into the pot of tender beans. Keep simmering gently while you prepare the maize meal.
5. Bring 4 cups (960 ml) water to a boil in a separate pot. Gradually whisk in the maize meal to prevent lumps, lowering heat and cooking to a thick porridge (similar to polenta or ugali), about 5–8 minutes. Adjust water for softer or firmer texture.
6. Stir the peanut butter into the bean stew until fully incorporated. Simmer together 5–10 minutes so flavors meld; add salt and lime juice or vinegar to balance.
7. To serve, spoon a portion of maize porridge onto a plate and top or mix with the peanut-enriched bean stew. Garnish with chopped parsley or cilantro.
8. Serve hot with additional steamed greens or fried plantain if desired.