Entree: Rwanda – Inyama y'ingurube (Braised Rwandan pork in a tomato and ginger sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (908 g) pork shoulder, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 large tomatoes, chopped (about 10 oz / 300 g)
- 1–2 small red chilies or 1 tsp (5 g) crushed red pepper, to taste
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or green onion for garnish

Instructions

1. Season the pork cubes with salt and pepper. In a large heavy skillet or pot, heat the vegetable oil over medium-high heat and brown the pork in batches until well caramelized, about 6–8 minutes per batch; transfer browned pork to a plate.
2. Reduce heat to medium and add the sliced onion to the same pot. Sauté until softened and beginning to brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more.
3. Stir in the tomato paste and paprika, cooking 1 minute, then add the chopped tomatoes and chilies. Cook until tomatoes begin to break down, about 4–5 minutes.
4. Return the pork to the pot, add the water or stock, vinegar, and sugar if using. Bring to a simmer, then reduce heat to low.
5. Cover and braise gently for 45–60 minutes, stirring occasionally, until pork is tender and sauce is reduced and glossy. Add additional water in small amounts if the sauce reduces too far before pork is tender.
6. Adjust seasoning with salt and pepper, garnish with chopped cilantro or green onion, and serve with boiled plantains, ugali, rice, or sweet potatoes.