Ibiharage Recipe - A Taste of Burundi

Beans! And not only tasty ones, but the perfect side dish for any meal.

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Ibiharage is a traditional Burundian dish made primarily from red kidney beans, but other types of beans work too. It is a staple in Burundian cuisine and a beloved comfort food, reflecting the country’s reliance on beans as a source of protein. The dish is typically cooked with onions, tomatoes, and sometimes spices, and it is often served with ugali (a stiff maize porridge), rice, or plantains.

Beans have been a core part of the diet in Burundi for centuries, as the country's fertile soil and mild climate make it ideal for growing legumes. Ibiharage embodies the simplicity and nutritional focus of Burundian food, which relies on locally grown, affordable ingredients.

Burundi's culinary traditions are influenced by its agrarian culture and the need for sustenance in rural communities. Ibiharage is prepared in homes across the country, often over a woodfire, and is enjoyed by people of all ages. It also serves as an essential dish during communal meals and gatherings, representing togetherness and hospitality.

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Burundian Ibiharage Recipe

Prep time 15 minutes (+ bean soaking) | Cook time 2 hours | Serves 4

Ingredients

• 2 cups red kidney beans or white beans (soaked overnight or canned)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons vegetable oil

• 1 tablespoon red chili powder 

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 2 cups water (if using soaked beans)

• 1 maggi cube (chicken bouillon)

• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the Beans

   • If using dried beans, rinse them after soaking and boil them in fresh water for 60 minutes until tender. Drain and set aside.

   • If using canned beans, rinse and drain them.

2. Cook the Aromatics

   • Heat the vegetable oil in a large pot over medium heat.

   • Add the chopped onion and garlic. Sauté until the onions are translucent, about 3–4 minutes.

3. Add Spices

   • Add red chili powder, salt, and black pepper. Stir well to combine.

4. Simmer the Beans

   • Add the cooked beans and 1-2 cups of water and maggi cube. Stir to mix everything together.

   • Lower the heat and let the mixture simmer for 15–20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

5. Adjust and Serve

   • Taste and adjust seasoning if needed.

   • Serve hot with ugali, rice, or boiled plantains. Garnish with fresh cilantro or parsley if desired.

Tips

• For added richness, you can mix in a little coconut milk or peanut butter during the simmering stage.

• If you want a thicker stew, mash some of the beans with the back of a spoon.

Enjoy this hearty and nutritious dish!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Africa, check out the links my recipes below.

East Africa

Burundian Ibiharage - A simple African bean dish

Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish

Kenyan Kuku Paka - A creamy coconut chicken curry

Malagasy Coconut Chicken Curry - A light and fragrant coconut curry

Malawian Zitumbuwa - Crispy banana fritters

Mozambican Matapa - A thick and hearty peanut and greens stew

Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.

Tanzanian Coconut Pilau - A creamy coconut infused rice dish.

West Africa

Beninese Dahomey Fish Stew - A tomato based white fish stew.

Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains

Chadian Daraba - A vegan pumpkin peanut infused stew

Guinean Kansiye - A rich peanut butter and beef stew

Malian Tigue Degue - A rich and satisfying peanut chicken stew

Nigerian Jollof Rice - A classic spicy rice pilaf

Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew

Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.

Senegalese Bissap - A tart hibiscus drink

Sierra Leonean Punky Stew - A coconut and pumpking stew

Central & South Africa

Namibian Potjiekos - A hearty beef stew with kapana spice.

South Sudanese Kiundiong - A rich semolina pudding with a unique yogurt fat topping.

South African Bobotie - A sweet and savory meat pie

Zambian Ifisashi - A rich peanut and greens stew.