Igisafuliya is a flavorful Rwandan dish, often considered a one-pot wonder. Combining tender meat, fresh vegetables, and aromatic spices, it offers a comforting and wholesome meal. Perfect for family dinners, this hearty stew highlights the simplicity and depth of African cuisine. Its slow-cooked flavors make Igisafuliya a delightful dish for sharing and celebrating.

Ingredients:

1.5 lbs (700 g) beef or chicken, cut into chunks

2 tbsp (30 ml) vegetable oil

1 large onion, diced

2 cloves garlic, minced

2 medium tomatoes, diced

1 medium carrot, sliced

1 green bell pepper, diced

1/2 lb (225 g) potatoes, peeled and cubed

1/4 cup (60 ml) water or beef/chicken stock

1/2 tsp (2.5 g) ground paprika

1/2 tsp (2.5 g) curry powder

Salt and black pepper to taste

Fresh cilantro or parsley for garnish

Instructions:

Prepare the Meat: Heat vegetable oil in a large pot over medium heat. Add the meat and brown on all sides. Remove and set aside.

Sauté Aromatics: In the same pot, add onions and garlic. Sauté until fragrant and golden.

Build the Base: Stir in tomatoes, paprika, curry powder, salt, and black pepper. Cook until the tomatoes break down into a sauce.

Add Vegetables and Meat: Return the browned meat to the pot. Add carrots, bell pepper, potatoes, and water or stock. Stir to combine.

Simmer the Stew: Cover the pot and reduce the heat to low. Simmer for 30-45 minutes, stirring occasionally, until the meat is tender and the vegetables are cooked through.

Garnish and Serve: Taste and adjust the seasoning. Sprinkle with fresh cilantro or parsley before serving.

Serving: Serve Igisafuliya hot with steamed rice, ugali, or chapati. A side of fresh salad or avocado complements this dish perfectly.

Igisafuliya is more than just a meal it’s a reflection of Rwandan hospitality and culinary tradition. Simple yet bursting with flavor, this stew is ideal for those seeking a hearty and satisfying dish. Try it and savor the taste of Rwanda!