Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)

• 2 tablespoons vegetable oil
• 2 large sweet potatoes, peeled and diced
• 1 cup cooked corn
• 1 cup cooked beans
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish (optional)

Ingredients for 3 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.

   Stovetop
2. 2

   Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.

3. 3

   Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.

4. 4

   Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender.

   Stovetop
5. 5

   Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.

6. 6

   Season with salt and black pepper to taste. Adjust the seasoning according to your preference.

7. 7

   Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.

   Stovetop
8. 8

   Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.