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Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)
A community recipe for Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 tablespoons Vegetable Oil
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 2 Tomatoes diced
- 2 cups Beans
- 2 Fish fillets
- As needed Salt to taste
- As needed Black Pepper to taste
- As needed Cilantro leaves, for garnish (optional)
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Adapted from “Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)” by Wikibooks contributors, revision 4513293, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.