Ingredients

• 4 cups beans (cooked)
• 3 tablespoons vegetable oil
• 1 red onion, finely chopped
• 2 tomatoes, finely chopped
• 1 bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 2 cups chicken stock
• Salt and pepper to taste

Optional additions

• Add a habanero pepper for spice
• Serve alongside rice
• Side of cooked collard greens

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the onions, and sauté until onions are soft, about five minutes.
3. Add the garlic and cook for another minute.
4. Add the bell pepper and tomatoes, and sauté for four minutes.
5. Add the paprika and black pepper, and sauté for another two minutes.
6. Add the beans and stir for 30 seconds.
7. Add the chicken stock.
8. Allow to simmer until beans are soft, about 20 minutes.

Isombe is a popular Rwandan stew made from crushed cassava leaves and a mixture of vegetables. This dish often has a meat flavor to the usage of beef or chicken broth, but you can also just use salted water.

Ingredients

• 2 cups cassava leaves, washed and ground
• 2 onions, chopped
• 2 eggplants, cubed
• 2 cups spinach, washed
• 2 green peppers, chopped
• 3 TBSP palm or other cooking oil
• 3 TBSP peanut butter

Instructions

1. Add cassava leaves to salted water and boil until tender.
2. Add chopped onion, eggplants, spinach, and green peppers. Cook over medium heat for 10 minutes.
3. Add palm oil and peanut butter. Stir to form a paste.
4. Simmer for 10 minutes or until thick. Serve over rice or Ugali (recipe below).

Ugali is a simple but staple side dish found across Rwanda as well as many other African countries. Ugali is plain on its own and usually paired with Rwandan stews, greens, or proteins.

Ingredients

• 2 cups water
• 2 cups fine ground cornmeal
• 1 tsp salt

Instructions

1. Add two cups of water to a large saucepan. Bring to a boil.
2. Gradually add in cornmeal until all 2 cups have been added. Use a flat wooden spoon and stir continually to avoid lumps.
3. Reduce the heat to low and continue stirring constantly for about 10 minutes.
4. Once mixture thickens and creates a stiff dough, turn off heat and serve with Isombe, vegetables, curry dish, or other main dish.

This fruit salad is typically eaten after a meal as a dessert in Rwanda. It’s just like fruit salad in the U.S. but with fruits local to Rwanda!

Ingredients (quantities as desired)

• Banana
• Pineapple
• Avocado
• Mango
• Papaya
• Passion fruit

Instructions

1. Simply peel, slice, and cube the fruits to your liking and add to one bowl.
2. For extra sweetness, sprinkle a dash of sugar over the top.

Peanut Nougat is a simple, delicious treat that is popular among Rwandan children and adults alike.

Ingredients

• 2 cups roasted peanuts, crushed or ground
• 1 1/2 cups sugar
• Lemon juice to taste

Instructions

1. Add sugar to pan over medium heat. All sugar to melt.
2. After sugar has fully melted, stir in ground or crushed peanuts. Stir with a wooden spoon until smooth.
3. Add lemon juice to taste and continue to stir.
4. Pour mixture onto parchment paper or well greased sheet pan/tin and allow to cool.
5. Cut into squares and enjoy!