Season 1 Episode 5

Hi guys, so we’re done with Kenya and we move to Rwanda. You’ll find this really interesting. P.S, the capital of Rwanda is KIGALI.

Main Dish – Igisafuliya

This is a delicious dish prepared with chicken, vegetables and plantain.


  • 4 chicken thighs
  • 2 onions , chopped
  • 2 leeks (white and green parts), thinly sliced
  • 4 green bell peppers , seeded and cut
  • 4 tomatoes , peeled, seeded, and diced
  • 5 celery stalks , chopped (including leaves)
  • 4 plantain or bananas , peeled, cut in half lengthwise and then cut in half
  • 10 oz. spinach , fresh or frozen
  • 3 tablespoons tomato paste
  • 4 tablespoons sunflower oil or any oil you feel has good flaouring
  • 1 hot pepper (optional)

Method for Preparation 

  1. In a pot with hot oil, stir chicken over medium-high heat to color on all sides.
  2. Add onion and peppers. Stir and leave about 10 minutes, stirring occasionally.
  3. Add the tomatoes, celery and tomato paste and mix well. Cook on medium heat for 15 minutes, stirring regularly.
  4. Cover with water, salt, pepper and bring to a boil. Reduce the heat to low and simmer for about 15 minutes.
  5. Then remove 2 pieces of chicken, place the plantains, cover them with the spinach and put the chicken back on top. Add water if necessary so that the bananas are fully submerged.
  6. Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. The liquid should not evaporate too much during cooking, as there should be a lot of sauce left.



This is traditionally made with cassava leaves, but any dark leafy green would do.


  • 3 cups chicken or beef broth (can substitute with water)
  • 1 pound cassava leaves, washed and chopped (can substitute with kale or collard greens)
  • 1 pound spinach, washed and chopped
  • 6 green onions, chopped
  • Eggplants (optional)
  • 3 bell peppers, sliced into strips
  • 3 tablespoons oil
  • 3 tablespoons peanut butter
  • Salt to taste

Method of Preparation

  1. Bring the chicken or beef broth to a boil in a large stockpot.
  2. Add the cassava leaves, cover, and then boil until tender.
  3. Add the chopped spinach, green onions, and bell peppers, cover again, then cook on medium heat for 10 minutes.
  4. Add the oil and peanut butter, and stir to form a smooth paste.
  5. Uncovered, simmer for about 10 minutes or until it thickens. Drain any excess liquid, then salt to taste.
  6. To complete your traditional Rwandan meal, serve with rice and bread.

Please, it is important to note that so long as the major ingredients are there, you can tweak what you want to add or not in terms of vegetables. It’s just so you get the feel of it

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