Entree: Burundi – Central Culinary Region – Ibihaza (Stewed pumpkin and beans in a savory tomato-and-onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (900 g) pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch (2.5 cm) cubes
- 2 cups (340 g) cooked red beans or kidney beans (canned and drained or home-cooked)
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 tsp (5 g) tomato paste
- 1 cup (240 ml) water or vegetable stock
- 1 tsp (5 g) smoked paprika (or mild chili powder)
- 1/2 tsp (2 g) ground cumin
- 1 small Scotch bonnet or other hot chili, seeded and chopped (optional)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and chopped chili (if using) and cook 1 minute until fragrant.
2. Add the chopped tomatoes and tomato paste, cook 3–4 minutes until the tomatoes break down. Stir in the smoked paprika and ground cumin.
3. Add the pumpkin cubes and cooked beans to the pot, pour in the water or stock so it comes about halfway up the pumpkin pieces. Bring to a simmer, cover, and cook gently 15–20 minutes until the pumpkin is tender but not mushy.
4. Uncover and simmer a few more minutes to thicken the sauce if needed. Season with salt and black pepper, adjust spices to taste.
5. Garnish with chopped parsley or cilantro and serve warm with rice, cassava, or millet.