Ikijumba (Rwandan Sweet Potato Stew)
Ikijumba is a comforting and flavorful sweet potato stew from Rwanda. Made with tender sweet potatoes, vegetables, and aromatic spices, this stew is a hearty and nutritious dish that is perfect for colder days.
Source and licence
"Ikijumba (Rwandan Sweet Potato Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ikijumba_(Rwandan_Sweet_Potato_Stew), revision 4518628), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ikijumba_(Rwandan_Sweet_Potato_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518628
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.
- Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.
- 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.
- Pour in the vegetable broth or water, and bring the mixture to a boil.
- 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.
- Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.
- 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.
- Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.
- Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.
- Garnish with chopped fresh parsley or cilantro before serving.