Squash, the main ingredient for Igihaza, is a stable fruit you’ll find in the backyard garden of most Rwandan homes. The fruit is a natural wonder with various nutrients and a unique taste.
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Although the Igihaza is tasty on its own, you can add red or white beans to add flavor.
This signature Rwandan dish is simple to prepare for your family with fresh squash from your garden.
The Rich Diversity of Rwanda
A thousand hills surround Rwanda, making it a beautiful country.
With only three ethnic groups, the Tutsi, Twa, and Hutu, this cleanest country in Africa has diverse recipes.
The Hutu speak Rwanda-Bundu as the official language, and they constitute 84% of the Rwandese population.
The Twa ethnic group, on the other hand, speaks Bantu and accounts for just 1% of the community. The Tutsi occupy 15% of the population, and they speak French in addition to their native language.
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In Rwanda, each ethnic group has its own distinctive cuisine. The country relies on agriculture, and most delicacies are prepared with fresh crops straight from the farm.
There is great variation among the dishes, and some may be prepared differently across the country. Igihaza is one of the mouthwatering recipes you should not miss while in this great land. The meal consists of squash and beans.
Usually, you prepare Igihaza without peeling the squash, making it an ideal choice of food for vegans. Below is a step-by-step guide on how to prepare Igihaza.
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How to Prepare Rwandese Igihaza Recipe
Ingredients
- Salt to taste
- 2 bell peppers
- 500g pumpkin
- 2 cloves of garlic
- 2 large tomatoes
- 3 tbsp of Olive oil
- ½ tbsp. black pepper
- 1 purple onion, sliced
- 1 tbsp of ginger paste
- 500g red beans, cooked
Instructions
- Cut your pumpkin in half. Scrape the fiber portion and seeds using a spoon and dice them into medium cubes.
- Dice the onion, tomatoes, bell peppers, and cloves of garlic. Set aside
- If you’re using fresh beans, wash and soak them for a few hours, then boil them until tender.
- Drain the broth and set aside
- Pour the olive oil into a saucepan and put on fire.
- Pour in the onion and sauté for a few minutes.
- Add the garlic and stir. Saute for a few minutes
- Add tomatoes
- Put in the squash and stir until the skin is caramelized.
- Add the boiled beans, bell peppers, and other spices of your choice.
- Pour the drained broth from the cooked beans and simmer for 15 minutes. Avoid overcooking the squash.
- Add salt and pepper to taste
- Serve hot.
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Video Credit: Hot250 TV
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Hot250 TV is a YouTube channel sharing unique recipes from Rwanda.
Rwandese Igihaza
Equipment
Ingredients
- Salt to taste
- 2 bell peppers
- 500 g pumpkin
- 2 cloves of garlic
- 2 large tomatoes
- 3 tbsp of Olive oil
- ½ tbsp. black pepper
- 1 purple onion sliced
- 1 tbsp of ginger paste
- 500 g red beans cooked
Instructions
- Cut your pumpkin in half. Scrape the fiber portion and seeds using a spoon and dice them into medium cubes.
- Dice the onion, tomatoes, bell peppers, and cloves of garlic. Set aside
- If you’re using fresh beans, wash and soak them for a few hours, then boil them until tender.
- Drain the broth and set aside
- Pour the olive oil into a saucepan and put on fire.
- Pour in the onion and sauté for a few minutes.
- Add the garlic and stir. Saute for a few minutes
- Add tomatoes
- Put in the squash and stir until the skin is caramelized.
- Add the boiled beans, bell peppers, and other spices of your choice.
- Pour the drained broth from the cooked beans and simmer for 15 minutes. Avoid overcooking the squash.
- Add salt and pepper to taste
- Serve hot.
Video
Nutrition
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