Kigali Farms' and Sustainable Harvest's delicious Rwandan mushroom recipes: Agatogo

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides healthy fats with fewer calories.

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer more nutrients and fiber.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

Paprika adds color and mild flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats.

Peel and chop cassava and plantains into bite-sized pieces.

Rinse beans and soak them in water for several hours or overnight.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and garlic, sauté until translucent, about 3-4 minutes.

Stir in chopped tomatoes and bell peppers, cooking until softened, about 5 minutes.

Add soaked beans and enough water to cover the mixture, bring to a boil.

Reduce heat and simmer until beans are tender, about 30-40 minutes.

Incorporate cassava and plantains into the pot, cooking until tender, about 15-20 minutes.

Stir in peanut butter until well combined, cooking for an additional 5 minutes.

Season with salt, black pepper, and coriander to taste.

Add chopped carrots and spinach, cooking until just wilted, about 3 minutes.

Squeeze lime juice over the stew before serving.

Cooking Techniques

Spice Level:

Allergens