Ibiharage

Introduction

Ibiharage, a traditional Rwandan dish, is a flavorful bean stew that highlights the culinary simplicity yet depth of flavor found in the region. Rich in nutrients, this dish has been a staple in Rwandan homes for generations, offering a taste of local culture through its use of native ingredients and traditional cooking methods. The dish is often enjoyed as a main course, served with ugali or rice, and is both hearty and comforting.

Ingredients

• Beans - 2 cups
• Onion - 1 large, chopped
• Garlic - 3 cloves, minced
• Tomatoes - 2 large, diced
• Carrots - 2 large, sliced
• Green pepper - 1, chopped
• Salt - to taste
• Pepper - to taste
• Cooking oil - 3 tablespoons
• Water - 4 cups

Preparation Steps

1. Rinse the beans thoroughly under running water.
2. In a large bowl, soak the beans overnight in enough water to cover them completely.
3. Once soaked, rinse the beans again and drain.
4. Heat the cooking oil in a large pot over medium heat.

Cooking Process

1. Add the onion and garlic to the pot. Sauté until the onions are translucent.
2. Add the tomatoes, carrots, and green pepper. Cook for another 5 minutes, stirring frequently.
3. Add the soaked beans to the pot. Stir well to combine with the vegetables.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for about 1 and 1/2 hours, or until the beans are tender. Stir occasionally to prevent sticking and burning.
6. Season with salt and pepper to taste.

Enjoying Ibiharage

Once the Ibiharage is cooked, serve it hot with a side of steamed rice or ugali. This dish pairs beautifully with a light salad or grilled vegetables. The hearty nature of the beans makes it a satisfying meal on its own as well. For a traditional experience, enjoy your meal with family and friends, sharing stories and creating lasting memories. If cooking for the first time, setting up a cooking timer can help ensure everything is cooked to perfection.