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Ibihaza is a beloved Rwandan snack made primarily from fresh pumpkin and beans, showcasing the country's agricultural bounty. Traditionally enjoyed during harvest festivals and family gatherings, this dish is a testament to Rwandan culinary heritage and community spirit. It is often served as a nutritious snack or side dish, highlighting the importance of local ingredients.
In a large pot, add the soaked kidney beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the beans are tender, about 45 minutes. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the chopped tomatoes and bell pepper. Cook for 5 minutes until the tomatoes start to break down.
Add the cooked kidney beans and green beans (or pumpkin) to the pot. Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.
Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the green beans (or pumpkin) are tender.
Taste and adjust seasoning with salt and black pepper. Garnish with chopped fresh cilantro before serving.
Serve hot as a main dish or a side.
Enjoy your meal!
Ibihaza is a traditional Rwandan snack made from pumpkin and beans, known for its nutritious value and rich flavor.
Ibihaza originates from Rwanda and is a popular dish reflecting the country's agricultural traditions.
Key ingredients include green beans or fresh pumpkin, dried kidney beans, onions, garlic, tomatoes, bell pepper, and spices.
Ibihaza takes about 90-110 minutes to prepare and cook.
Ibihaza can be served with rice or as a side dish to grilled meats, making it a versatile addition to any meal.