Name: Rwandan Pumpkin Stew with Peanuts and Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Rwandan
Ingredients: 2 lb pumpkin, peeled, seeded, and cut into 1-inch cubes; 1/2 cup smooth natural peanut butter; 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 medium tomatoes, finely chopped; 1 small Chinese eggplant, cubed (optional); 1 teaspoon salt, plus more to taste; 3/4 cup warm water or low-sodium vegetable broth; 1 small fresh chili such as bird's eye, slit (optional); 3 cups packed baby amaranth or spinach leaves; 1 tablespoon lemon juice; Fresh cilantro, chopped, for serving

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A comforting East African staple from Rwanda, this slow-simmered pumpkin stew gets its body and richness from ground peanuts, ripe tomatoes, and tender amaranth greens. Naturally sweet pumpkin melts into a savory peanut sauce, creating a hearty dish traditionally eaten with ubugari or rice.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

320 kcalCalories
18 gFat
3 gSaturated Fat
30 gCarbs
7 gFiber
9 gSugar
10 gProtein
520 mgSodium
780 mgPotassium
95 mgCalcium
3.2 mgIron
26 mgVitamin C
880 mcgVitamin A

Ingredients

For the stew

2 lb pumpkin, peeled, seeded, and cut into 1-inch cubes
1/2 cup smooth natural peanut butter
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 medium tomatoes, finely chopped
1 small Chinese eggplant, cubed (optional)
1 teaspoon salt, plus more to taste
3/4 cup warm water or low-sodium vegetable broth
1 small fresh chili such as bird's eye, slit (optional)

For finishing

3 cups packed baby amaranth or spinach leaves
1 tablespoon lemon juice
Fresh cilantro, chopped, for serving

Directions

Heat the oil in a heavy Dutch oven or saucepan over medium heat; add the onion and cook, stirring often, until soft and translucent, about 4 minutes.
Add the garlic and ginger and cook for 45 seconds until fragrant, then stir in the tomatoes and chili. Cook until the tomatoes collapse into a thick sauce, about 6 minutes.
Whisk the peanut butter into the warm broth until smooth, then pour it into the pot along with the pumpkin and eggplant. Stir to coat the vegetables evenly.
Bring to a gentle simmer, cover, and cook over low heat for 20 to 25 minutes, until the pumpkin is fork-tender and beginning to break down into the sauce.
Uncover and mash about a quarter of the pumpkin against the side of the pot to thicken the stew naturally; simmer 5 more minutes if a thicker consistency is desired.
Stir in the amaranth or spinach and cook just until wilted, about 3 minutes. Finish with lemon juice and salt to taste.
Ladle into shallow bowls, top with cilantro, and serve hot alongside ubugari, chapati, or steamed rice.

Cook’s Notes

Choose a sugar pumpkin or kabocha squash for naturally sweet, dense flesh that holds its shape while absorbing the sauce.
Toast 1/2 cup raw peanuts and grind them fresh for a deeper, more aromatic peanut flavor than store-bought peanut butter.
Add the leafy greens at the very end so they keep their bright color and nutritional value rather than turning gray.
For a smoky depth traditional in some Rwandan households, simmer a small piece of dried sardine or smoked fish with the sauce and remove before serving.
The stew thickens as it cools; loosen leftovers with a splash of hot water when reheating.