Igisafuliya is a delicious Rwandan dish made from chicken, vegetables, and plantains, whose name in Kinyarwanda means “pot.”
- 4 chicken thighs
- 2 chopped onions
- 2 leek (white and green part), thinly sliced
- 4 green bell peppers, seeded and cut
- 4 tomatoes, peeled, seeded and diced
- 5 stalks of celery, chopped (including leaves)
- 4 plantain banana, peeled, cut in half lengthwise, then cut in half
- 10 ounces of spinach, fresh or frozen
- 3 tablespoons tomato paste
- 4 tablespoons sunflower oil
- 1 hot pepper (optional)
- In a pot with hot oil, stir the chicken over medium heat to brown it.
- Add onion, leeks, and peppers. Stir and leave for about 10 minutes, stirring occasionally.
- Add the tomatoes, celery, and tomato paste and mix well. Cook over medium heat for 15 minutes, stirring regularly.
- Cover with water, salt, pepper, and bring to a boil. Reduce heat to low and simmer for about 15 minutes.
- Then take out 2 pieces of chicken, put plantain, garnish with spinach, and put the chicken back on top.
- If necessary, add water so that the bananas are completely submerged.
- Cover, add all the whole hot pepper and simmer on low heat for about 25 minutes. The liquid should not evaporate too much during cooking, as there must be a lot of sauce left.