Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)
Ibijumba n'ubwoko pairs two humble Rwandan staples, sweet potatoes and mushrooms, in one pan. The potatoes are boiled first so they stay in firm cubes, then folded into mushrooms that have browned with onion, garlic, paprika, cumin and turmeric. The sweetness of the potato against the savory, spiced mushrooms makes a filling meal with very little fuss. Serve it alone or alongside rice, ugali or chapati.
Instructions
Bring a large pot of water to a boil and add the cubed sweet potatoes. Cook for about 10 to 15 minutes, until a knife slides in easily but the cubes still hold their shape, then drain and set aside.
Heat the vegetable oil in a pan over medium heat. Add the chopped onion and garlic and sauté until the onion turns translucent and smells fragrant.
Add the sliced mushrooms and cook for about 5 minutes, until they have softened and picked up some light browning.
Sprinkle the paprika, cumin, turmeric, salt and black pepper over the mushrooms. Stir well so every slice is coated with the spices.
Add the drained sweet potatoes to the pan and fold them in gently so they do not break apart. Cook for another 2 to 3 minutes so the flavors come together.
Taste and adjust the salt and pepper if needed. Transfer to a serving dish, scatter the chopped cilantro or parsley over the top, and serve hot as a main or as a side.
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