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 It was originally made by soaking dried beans overnight and then stewing them with pumpkin.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
In doing research about Swaziland, the country of origin of Young Heroes Foundation, November’s featured grantee, I learned about a dish called sidvudvu. It’s a thick, nutritious porridge made of mashed cornmeal and pumpkin. In other words, corn and winter squash. That particular combination of ingredients seems not unlike something that could be served at a traditional American Thanksgiving dinner. So I had those ideas in mind as I tried to come up with a recipe for this month’s Proven Platter. Details
