I found this recipe many years ago after eating an Ivorian dish with my friend in Kenya and wanted to try to recreate a vegan version.

It’s delicious, filling and healthy! I’ve adapted this a bit for the Rwandan context to use locally available foods.

Ingredients:

2 cups cubed pumpkin or orange-fleshed sweet potato

1 small bunch greens (sukuma wiki, dodo, kale, spinach)

1 small can tomato paste

1 vegetable bouillon cube (slightly harder to find here in the small shops, but can be found at many supermarkets)

2 tablespoons peanut butter (I use Humura, locally made-in-Rwanda and without sugars and hydrogenated oils)

2 cloves garlic

½ small white onion

1 teaspoon grated ginger

1 spoonful chili (or however much you like!)

Chopped peanuts for garnish

Chopped cilantro for garnish

Salt and pepper

Oil

Prep & Cooking:

Step 1: Chop up the garlic, ginger and chili. Add oil to the pot and add the garlic, ginger and chili. Cook for 2 minutes.

Step 2: Cut and cube the pumpkin (you can peel it before or after, or leave on the skin), put into a pot with water just covering the pumpkin and the bouillon cube. Boil for 5-6 minutes (longer if using sweet potatoes). The pumpkin should be soft, but not falling apart.

Step 3: Chop the greens and add to the pot with the tomato paste and peanut butter. Let cook for 3 minutes more, stirring occasionally. Add more water if needed, salt and pepper to your taste.

Step 4: Garnish with chopped peanuts and cilantro, if desired.

Feeds 2, Time: 15-20 min