This is a traditional Rwandan recipe for a classic vegetarian dish of beans mashed with cassava, onion and celery.
What you’ll need
•200g of local Rwandan beans
•300g cassava, cut into chunks
•4 celery sticks, chopped
•1 onion, sliced
•Oil for frying
•Soak the beans in plenty of water over night. The following day rinse the beans, place in a large pot half-full of water. Bring to a boil and allow to simmer for about two hours, or until the beans are almost soft. Add the cassava at this point and boil for about ten minutes, or until they are almost cooked.
•Meanwhile, heat the oil in a pan and fry the onions until almost tender. Add the celery and continue cooking until this softens. Drain the beans and cassava, add them to the pan containing the onions and lightly mash the ingredients. Season and mix the ingredients well. Serve with green vegetables and a side accessory such as kachumbari.