Ibihaza is a bean and pumpkin stew common in Rwanda. It was originally made by soaking dried beans overnight and then stewing them with pumpkin. In recent years, cooked bean stores have emerged to fill the need for precooked beans to save time and the fuel needed for cooking them in the home. These beans are sold precooked and unseasoned. Details
This month’s recipe is Pupusa from Guatemala. Pupusas are stuffed tortilla snacks often sold by street vendors. Traditionally, Pupusa are stuffed with beans and cheese but you can find many varieties with various vegetables and pulled meat. Details
This month’s dish is samp and beans, which comes from Zimbabwe, a central African country. Zimbabwe is bordered by two rivers which supply fish to eat and water to grow crops in the summer. Most of the crops and fish are dried to last through the dry winters. Common to every culture is a stew started from dried beans and vegetables – what sets them apart are the spices used to flavor them. This dish uses a unique blend of warm African spices that elevate the dried beans and samp into a hearty stew. Details
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