Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 2 cups cooked beans
• 2 smoked fish fillets
• Salt to taste
• 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 cooked beans to the pot and stir well to combine with the onion and tomato mixture.
4. Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together.
5. Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish.
6. Carefully remove the fish fillets from the pot and set them aside.
7. Using a wooden spoon, gently stir the beans to incorporate the flavors.
8. Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans.
9. Taste and adjust the seasoning if needed.
10. Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.