Ibihaza (Pumpkin and Bean Stew)

Name: Ibihaza (Pumpkin and Bean Stew)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Rwanda
Ingredients: 1 small pumpkin or squash, peeled and cubed; 2 cups cooked kidney or pinto beans; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp oil; 1 tsp salt; black pepper, to taste; water, as needed

6 servings20 min prep50 min cookEasy Rwanda

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The Story Behind It

The Tale of Ibihaza (Pumpkin and Bean Stew)

This simple stew of pumpkin and beans reflects Rwanda's highland agricultural tradition, where both crops have long thrived in the country's fertile volcanic soil. It's an everyday home-style dish without a documented single origin.

Ingredients

Scale:· 6 servings

1 small pumpkin or squash, peeled and cubed
2 cups cooked kidney or pinto beans
1 onion, chopped
2 tomatoes, chopped
2 tbsp oil
1 tsp salt
black pepper, to taste
water, as needed

Instructions

1Heat oil in a pot and sauté onion until translucent.
2Add tomatoes and cook until they break down into a light sauce.
3Add cubed pumpkin and cooked beans, stirring to combine with the tomato-onion base.
4Pour in enough water to just cover the ingredients, then bring to a simmer.
5Cover and cook 30-35 minutes until the pumpkin is very soft and starts to break down, thickening the stew naturally.
6Mash some of the pumpkin against the side of the pot to help thicken further if desired.
7Season with salt and pepper.
8Serve hot on its own or alongside ubugali or rice.

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