Ikijumba (Rwandan Sweet Potato Stew)

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups diced sweet potatoes
• 1 carrot, diced
• 1 green bell pepper, diced
• 1 teaspoon curry powder
• ½ teaspoon cayenne pepper (optional, adjust to taste)
• Salt to taste
• Black pepper, to taste
• 1 cup diced fresh tomatoes
• 2 cups vegetable broth or water
• Fresh parsley or cilantro, chopped, for garnish

Ingredients for 3 servings (1.5 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 soft and translucent.

   Stovetop
2. 2

   Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.

3. 3

   Sprinkle the curry powder and cayenne pepper (if using) over the vegetables, and season with salt and black pepper to taste. Stir again to coat the vegetables with the spices.

4. 4

   Pour in the vegetable broth or water, and bring the mixture to a boil.

   Stovetop
5. 5

   Reduce the heat to low, cover the pot, and let the stew simmer for about 15–20 minutes, or until the sweet potatoes are tender and cooked through.

   Stovetop
6. 6

   Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.

7. 7

   Once the sweet potatoes are cooked, add the diced tomatoes to the stew. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.

   Stovetop
8. 8

   Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.

9. 9

   Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.

10. 10

    Garnish with chopped fresh parsley or cilantro before serving.