Rwanda / Soup
Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)
Ibirayi n'ibishyimbo is a delicious and hearty Rwandan bean soup that features a combination of tender beans and fish. It is a popular dish in Rwanda, often enjoyed as a nutritious and comforting meal. This soup is packed with flavors from aromatic spices and herbs, making it a satisfying and flavorful option.
Ingredients
- bean, preferably white beans; soaked overnight1 cup
- vegetable oil2 tbsp
- onion, finely chopped1
- garlic, minced2 clove
- tomato, diced1
- carrot, diced1
- potatoes, diced1
- green bell pepper, diced1
- bay leaf1
- cumin1 tsp
- thyme1 tsp
- fish stock cube, optional1
- fish fillet, fresh; such as tilapia or catfish1 lb
- salt, to taste
- pepper, to taste
- parsley or cilantro, fresh; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.
In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the diced tomato, carrot, potato, and green bell pepper to the pot. Stir well to combine.
Add the cooked beans back to the pot and pour in enough water to cover the ingredients. Add the bay leaf, cumin, thyme, and fish stock cube (if using). Season with salt and pepper to taste.
Bring the soup to a simmer and cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together.
While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper. Grill or pan-fry the fish until cooked through. Once cooked, flake the fish into smaller pieces using a fork.
Add the flaked fish to the soup and simmer for an additional 5 minutes to allow the flavors to combine.
Remove the bay leaf from the soup and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley or cilantro.
