ENJOY RWANDA

TRAVEL GUIDE for RWANDA! – Don't wait for the perfect moment, just take the moment and make it perfect!

Rwandan Vegetarian


a.) Isombe:


maniok leavesIngredients:

 

  • 2 bunches cassava leaves washed and chopped (another leafy vegetable may be substituted)
  • 2 green onions, chopped
  • 2 medium eggplants, cut into chunks
  • 2 packages spinach, washed and chopped
  • 2 green peppers, sliced into pieces
  • 3 tbsp palm oil
  • 3 tbsp peanut butter

How to prepare:

  • isombeBoil cassava leaves until tender.
  • Add chopped green onions, eggplant, spinach and green peppers.
  • Cook on medium heat for 10 minutes.
  • Add palm oil and peanut butter.
  • Simmer for 10 minutes, stirring occasionally, serve with rice or bread.

b.) Bananas with Green Split Peas


Ingredients:

 

  • green split beans2 cup Dried green split Peas, pre-soaked
  • 4 x Ripe bananas
  • 1/2 tsp salt
  • 2 tbl palm oil, or other cooking-oil
  • 1 sm Onion, thinly sliced

How to prepare:

  • Cook the Peas in enough water to cover until tender, about 1 1/2 hours.
  • Peel bananas and lay them whole on top of the Peas without mixing.
  • Continue to cook for 10 minutes until bananas are soft, adding a bit of water if necessary to prevent Peas from sticking to the bottom of the pot.
  • Meanwhile, heat the palm oil in a skillet or pot large enough to hold the Peas and bananas. Brown the onions. Then with a slotted spoon, remove bananas and Peas from the first pot and add to the onions.
  • Sprinkle in the salt and continue to cook over medium heat, stirring gently but constantly, until oil has been absorbed. Serve hot.

c.) Pinto Beans with Potatoes


Ingredients:

 

  • pinto beans2 cup Dried pinto beans, soaked
  • 3 lrg potatoes, chopped
  • 2 celery stalks, chopped
  • 1 tsp salt
  • 1 Onion, thinly sliced
  • 80 ml peanut oil

How to prepare:

  • Cover pinto beans with enough water to cover & bring to a boil.
  • Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat.
  • Just before the potatoes & beans are tender, gently fry the onions in a heavy skillet. Using a slotted spoon, add the beans to the skillet & stir until well mixed & heated through. Serve hot over rice or a stiff porridge.

Enjoy Rwanda

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