Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)

Ingredients

• 2 tbsp vegetable oil
• 2 large sweet potatoes, peeled and diced
• 1 cup cooked corn
• 1 cup cooked beans
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish (optional)

Method

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
2. Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
3. Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.
4. Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender.
5. Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.
6. Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
7. Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.
8. Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.