2022 Fall International Cook-Off Rwanda recipes

Entrée:  Igisafuriya

• Ingredients:
  • 4 chicken thighs
  • 2 onions
  •  chopped 2 leeks (white and green parts),
  • thinly sliced 4 green bell peppers, seeded and
  • cut 4 tomatoes, peeled, seeded, and
  • diced 5 celery stalks, chopped (including leaves)
  • 4 plantain bananas, peeled, cut in half lengthwise and then cut in half
  • 10 oz. spinach, fresh or frozen
  • 3 tablespoons tomato paste 4 tablespoons sunflower oil
  • 1 hot pepper (optional)

• Recipe:
  • 1. In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
  • 2. Add onion, leeks, and peppers. Stir and leave for about 10 minutes, stirring occasionally.
  •  3. Add the tomatoes, celery and tomato paste and mix well. Cook on medium heat for 15 minutes, stirring regularly.
  • 4. Cover with water, salt, pepper and bring to a boil. Reduce the heat to low and simmer for about 15 minutes.
  • 5. Then remove 2 pieces of chicken, place the plantains, cover them with the spinach and put the chicken back on top. Add water if necessary, so that the bananas are fully submerged.
  • 6. Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. The liquid should not evaporate too much during cooking, as there should be a lot of sauce left.

Non-Alcoholic Beverage:  Rwandan Tea

• Ingredients:
  • 2 teaspoons of Black tea /earl grey
  • 1 teaspoon of grated fresh ginger root
  •  3 teaspoons of sugar
  • 1 cup of milk
• Recipe:
  • 1. In a saucepan, add 1 cup of water. Heat to boiling and add 2 teaspoons of black tea and 1 teaspoon of grated fresh ginger root.
  • 2. Reduce heat from boil and steep over low heat for 4 minutes.
  • 3. Add 3 teaspoons of sugar and 1 cup of milk.
  • 4. Heat tea to desired temperature and strain.