Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)
Ikijumba n'umutsima is a Rwandan stew of sweet potato, corn and beans built from a simple base of onion, garlic and tomato. The sweet potatoes cook right in the tomato base, so their sweetness softens into the sauce while the beans and corn add body and bite. It uses pantry staples, comes together in one pot in under an hour, and holds well for a few days in the fridge.
Instructions
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, until the onion turns translucent and smells fragrant.
Stir in the tomatoes and cook for a few minutes, until they soften and give up their juices.
Add the sweet potatoes and stir well so every piece is coated with the onion and tomato mixture.
Pour in enough water to just cover the sweet potatoes and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, until a piece breaks easily when pressed with a fork.
Gently stir in the cooked corn and beans. Season with salt and black pepper, then taste and adjust.
Simmer for another 5 to 10 minutes so the flavors come together. Add a little more water if you want a thinner stew.
Transfer to a serving dish and scatter with cilantro if you like.
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