Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

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

Ikijumba n'umutsima is a comforting and flavorful Rwandan dish that combines sweet potatoes, corn, and beans. This hearty stew is packed with nutritious ingredients and is a popular dish in Rwandan cuisine.

Ingredients

  • 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)
Your pantry · Interactive controls load with JavaScript

Method

  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.
  2. Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
  3. Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.
  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.
  5. Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.
  6. Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
  7. Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.
  8. Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.

Notes

  • Feel free to add other vegetables like bell peppers or carrots for additional flavor and texture.
  • You can adjust the thickness of the stew by adding more or less water, depending on your preference.
  • Leftover ikijumba n'umutsima can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Categories