Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Stew)
A hearty and flavorful vegetarian stew combining the natural sweetness of sweet potatoes with earthy mushrooms, aromatic spices, and a touch of freshness from cilantro. This dish is a comforting and nutritious staple in Rwandan cuisine.
🧂 Ingredients
- 2 large Sweet potatoes(peeled and cubed)
- 200 g Mushrooms(sliced (any variety))
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tablespoons Vegetable oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- to taste Salt
- to taste Black pepper
- 1.5 cups Water or vegetable broth
- 2 tablespoons Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- 2
While the sweet potatoes are cooking, heat the vegetable oil in a separate pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the sliced mushrooms to the pan and cook for about 5-7 minutes, or until they are softened and have released their moisture.
- 5
Sprinkle the paprika, cumin, turmeric, salt, and black pepper over the mushrooms and onions. Stir well to combine.
- 6
Add the cooked sweet potatoes to the pan with the mushroom mixture. Pour in the water or vegetable broth.
- 7
Bring the stew to a simmer, then reduce heat, cover, and cook for another 10-15 minutes, allowing the flavors to meld and the sweet potatoes to absorb some of the liquid.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
💡 Pro Tips
- ✓Ensure sweet potatoes are cooked until tender but not mushy.
- ✓Adjust the amount of spices to your personal preference.
- ✓This stew can be made ahead of time and reheated.
🔄 Variations
- Add other vegetables like bell peppers or spinach.
- For a richer flavor, use vegetable broth instead of water.