Ibirayi Byoke (Stewed Potatoes)
Ibirayi Byoke is a comforting and hearty Rwandan stew where potatoes are slow-cooked with onions, tomatoes, and spices until tender and flavorful. It's a staple dish, often served as a side or a main, showcasing the importance of potatoes in Rwandan cuisine.
🧂 Ingredients
- 1 kg Potatoes(peeled and cut into 1-inch cubes)
- 2 medium Onions(finely chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 3 tablespoons Vegetable oil
- 1 tablespoon Tomato paste
- 2 cups Water or vegetable broth
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 4
Add the cubed potatoes, paprika, and cumin. Stir to coat the potatoes with the spices and tomato mixture.
- 5
Pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the potatoes are fork-tender.
- 6
Season with salt and black pepper to taste. Stir well and let it simmer for another 5 minutes for the flavors to meld.
- 7
Serve hot, often with ugali or rice.
💡 Pro Tips
- ✓For a richer flavor, you can add a bouillon cube to the liquid.
- ✓If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot towards the end of cooking.
- ✓Feel free to add other vegetables like carrots or bell peppers along with the potatoes.
🔄 Variations
- Add cooked chicken or beef for a more substantial meal.
- Incorporate other root vegetables like sweet potatoes or cassava.