Cookbook:Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)

Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)
Category	African recipes
Difficulty

Cookbook | Ingredients | Recipes

Ikinyomoro n'ibishyimbo is a traditional Rwandan dish that combines the smoky flavors of fish with hearty beans. This flavorful and nutritious dish is a staple in Rwandan cuisine and is often enjoyed as a main course.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• 2 cups cooked beans
• 2 smoked fish fillets
• Salt to taste
• Black pepper, to taste
• Fresh cilantro leaves, for garnish (optional)

Equipment

• Large pot
• Knife
• Cutting board
• Wooden spoon

Procedure

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
2. Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
3. Add the cooked beans to the pot and stir well to combine with the onion and tomato mixture.
4. Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together.
5. Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish.
6. Carefully remove the fish fillets from the pot and set them aside.
7. Using a wooden spoon, gently stir the beans to incorporate the flavors.
8. Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans.
9. Taste and adjust the seasoning if needed.
10. Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.

Notes, tips, and variations

• You can use any type of smoked fish available, such as tilapia, mackerel, or catfish, based on your preference.
• Feel free to add other vegetables like bell peppers or carrots for added flavor and nutrition.
• Leftover ikinyomoro n'ibishyimbo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
• Beans are a good source of plant-based protein, dietary fiber, and essential minerals like iron and folate. Smoked fish is rich in omega-3 fatty acids and provides a good source of protein.