Burundi comfort food

Talking to a Burundian hotelier and cook, about typical Burundian cuisine, he made an interesting point- that Burundians eat alot of vegetables, more than most Africans. Beans seem to be a great favourite, especially kidney beans, they eat them daily…

Here’s  a recipe for Ibiharage- cooked beans with plantain. This spicy version  includes a spoon of berberi peper paste. Go easy on the palm oil, it’s an acquired taste! 

 Ibiharage with fried plantain

Preparation time: about 30 minutes

4 tablespoons sunflower oil

1 large onion, chopped

3 cloves garlic, crushed
450 g cooked kidney beans

1 teaspoon salt

1 teaspoon chilli/ berberi paste

2 ripe plantains, peeled and sliced

2 tablespoons palm oil

Heat half the sunflower oil. Gently soften the onions and garlic. Add the beans and season with salt and the chilli or berberi paste. Add 500 ml water and cook for 15-20 minutes. Meanwhile heat the rest of the sunflower and palm oil and cooking oil in a large pan and fry the plantain pieces until they are golden brown. Remove from the pan, sprinkle with salt and set aside.

Serves 3-4

Note: to cook dried kidney beans, soak overnight in cold water. Drain and cover with clean water in a pot. Add 2 bay leaves, enough water to cover and bring to the boil. The beans will be tender in 20-25 minutes.