Ikijumba (Rwandan Sweet Potato Stew)
Ikijumba is a Rwandan sweet potato stew that comes together in one pot with ordinary vegetables and a short list of spices. The sweet potatoes do most of the work, softening in the broth until they thicken it slightly, while curry powder and optional cayenne give it warmth you can set to your own taste. Tomatoes go in near the end, so they stay fresh and slightly tart against the sweetness. Serve it alone or with rice or flatbread.
Instructions
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.
Add the sweet potatoes, carrot and green pepper and stir so everything is mixed with the onion and garlic.
Sprinkle over the curry powder and the cayenne, if using, then season with salt and black pepper. Stir until the vegetables are evenly coated with the spices.
Pour in the broth or water and bring to a boil. Turn the heat to low, cover the pot, and simmer for about 15 to 20 minutes, stirring now and then so nothing sticks, until the sweet potatoes are tender all the way through.
Stir in the tomatoes and simmer for another 5 minutes so the flavors come together. If you want a creamier stew, mash a few pieces of sweet potato against the side of the pot before adding the tomatoes.
Taste and add more salt or spice if needed. Take the pot off the heat and let the stew rest for a few minutes, then scatter parsley or cilantro over the top and serve.
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