Second Spin, Country 143: Rwanda [International Food]

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and still nutritious.

small fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and easy to use.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive.

ugali flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal is a common substitute for ugali.

Wash and chop cassava leaves and spinach.

Set a large pot of salted water to boil.

Add cassava leaves and spinach to boiling water and simmer until tender, up to 90 minutes.

Add eggplant, green bell peppers, and chopped onions to the pot and cook on medium heat for 10 minutes.

Add palm oil and peanut butter to the mixture and stir to form a smooth paste.

Prepare the fish by cleaning it, removing the head, and cutting slits in the sides, then rub with salt and pepper.

Heat peanut oil in a skillet over medium heat and flash fry the fish for about 3 minutes per side.

Set cooked fish aside in a warming oven.

In the same pan, heat peanut oil and sauté onions until tender and translucent, about 5 minutes.

Add green bell pepper and tomato to the pan and cook for about 10 minutes.

Mix peanut butter and arrowroot in a bowl to form a paste, then add boiling water slowly while stirring to avoid lumps.

Add the peanut mixture to the pan and sprinkle in curry powder if using, then heat to a simmer until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary