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Igisafuliya cy’Inyama

The Quirky Foodster Team

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4
Servings

Ingredients

  • Beef or goat meat, cubed — 600 g (1.3 lb)
  • Potatoes, cubed — 2
  • Carrot, sliced — 1
  • Green bell pepper, chopped — 1
  • Onion, chopped — 1
  • Tomatoes, chopped — 2
  • Oil — 2 tbsp
  • Water — 720 ml (24 fl oz)
  • Salt and pepper — to taste

Method

  1. Heat the oil in a large pot and brown the meat on all sides.
  2. Add the onion and cook until softened.
  3. Add the chopped tomato and cook for 5–6 minutes until it breaks down.
  4. Add the water, season with salt and pepper, and bring to a simmer.
  5. Cover and cook over low heat for 45 minutes until the meat is nearly tender.
  6. Add the potato, carrot and bell pepper, and simmer for a further 20–25 minutes until the vegetables and meat are fully tender.
  7. Serve hot with rice or ubugali.

Introduction: A hearty one-pot meat and vegetable stew, cooked slowly in a single pot, a comforting and beloved Rwandan dish.

Cultural Background: Igisafuliya, named after the pot it's traditionally cooked in, reflects Rwanda's practical, hearty approach to combining meat and vegetables into one satisfying, slow-cooked meal.

Tips: Brown the meat well at the start, as this builds significant depth of flavour for the whole stew. Add the vegetables partway through so they don't overcook before the meat is tender.

Variations: Add a little chopped cabbage for extra vegetables. Use chicken for a lighter, quicker-cooking version.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium heat until warmed through.

FAQs:

Q: What does 'igisafuliya' refer to?

A: The name comes from the type of pot traditionally used to cook this one-pot stew.

Q: What is this dish typically served with?

A: Rice, ubugali, or plantains, as a satisfying, complete meal.

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