A hearty one-pot stew combining beans, sweet potatoes, plantains, and leafy greens in a rich tomato base, embodying the everyday nourishment of Burundian home cooking.
Ingredients
2 cups dried beans, soaked overnight
2 sweet potatoes, peeled and cubed
2 ripe plantains, sliced
1 bunch leafy greens, chopped
3 tomatoes, chopped
2 onions, diced
3 tbsp palm oil
1 tsp salt
4 cups water
Instructions
1Drain soaked beans and place in a large pot with fresh water. Bring to a boil and cook for thirty minutes until beginning to soften.
2Add diced onions and palm oil, stir well, and continue cooking for ten minutes to build the flavor base.
3Add chopped tomatoes and cubed sweet potatoes, stir to combine, and simmer for fifteen minutes.
4Add sliced plantains and cook for another ten minutes until plantains are soft but still holding their shape.
5Add chopped greens on top, cover, and cook for five more minutes until greens are wilted and tender.
6Season with salt, stir everything together gently, and serve hot in deep bowls with extra stew liquid spooned over.
Did You Know?
The name igisafuria comes from the Swahili word for pot, reflecting the culinary exchange between Burundi and coastal East African cultures.