Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 200 g mushrooms of your choice, sliced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon turmeric
• Salt to taste
• Black pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. 1. In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until they are tender but not mushy, about 10–15 minutes. Drain and set aside.
2. 2. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
3. 3. Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and slightly browned.
4. 4. Sprinkle the paprika, cumin, turmeric, salt, and black pepper over the mushrooms. Stir well to coat the mushrooms with the spices.
5. 5. Add the cooked sweet potatoes to the pan and gently stir to combine all the ingredients.
6. 6. Cook for another 2–3 minutes to allow the flavors to meld together.
7. 7. Taste and adjust the seasoning if needed.
8. 8. Remove from heat and transfer to a serving dish. Garnish with fresh chopped cilantro or parsley.
9. 9. Serve hot as a main dish or as a side with your favorite Rwandan accompaniments.