Ibihaza
Main Dish, Side Dish • Vegetable, Vegetarian
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Ingredients
- 1 medium butternut squash, peeled and cut into 1‑inch cubes
- 1½ cups cooked beans (red beans, kidney beans, or white beans)
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 2 tablespoons vegetable oil
- 1–1½ cups water (as needed)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper (optional)
Directions
- 1. Prepare the base
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- 2. Add tomatoes
- Stir in the chopped tomatoes.
- Cook for 3–5 minutes until they soften and begin to form a light sauce.
- 3. Add the squash
- Add the cubed butternut squash to the pot.
- Stir well to coat the squash with the onion‑tomato mixture.
- 4. Simmer
- Pour in enough water to just cover the squash.
- Cover the pot and simmer gently for 25–30 minutes, stirring occasionally, until the squash is tender but not falling apart.
- 5. Add beans
- Add the cooked beans to the pot.
- Stir gently and continue simmering uncovered for 10–15 minutes to allow flavors to combine.
- 6. Season
- Season with salt (and black pepper if using).
- Adjust water if needed—the stew should be thick but spoonable.
- 7. Serve
- Remove from heat and serve hot.
Notes
- TRADITIONAL SERVING SUGGESTIONS
- With ubugali (maize or cassava porridge)
- With plain rice
- With chapati or simple flatbread
- Meals are traditionally eaten communally and by hand.
