Cookbook: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)

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon

Procedure

 * 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, tips, and variations

 * 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.