Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)
Ibirayi n'ibishyimbo is a Rwandan soup of white beans, potato and flaked fish in a vegetable broth. The beans simmer until tender before they meet the vegetables, so the pot ends up creamy and substantial. The fish is grilled or pan-fried separately, then flaked in at the end, which keeps it from falling apart. Tilapia or catfish suit it well, and cumin and thyme season the broth gently.
Instructions
Drain and rinse the soaked beans and put them in a large pot with enough water to cover. Bring to a boil over medium heat and cook for about 1 to 2 hours, until the beans are tender, then drain and set aside.
Heat the vegetable oil in the same pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and smells fragrant.
Stir in the tomato, carrot, potato and green pepper until everything is coated in the oil and onion.
Return the beans to the pot and add enough water to cover the vegetables. Add the bay leaf, cumin, thyme and the fish stock cube if you are using one, then season with salt and pepper.
Bring to a simmer and cook for 20 to 30 minutes, until the vegetables are tender and the broth tastes rounded.
Meanwhile, season the fish fillets with salt and pepper and grill or pan-fry them until cooked through. Flake the fish into small pieces with a fork.
Stir the flaked fish into the soup and simmer for 5 more minutes. Remove the bay leaf and adjust the seasoning.
Serve hot, topped with chopped parsley or cilantro.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
