Rice and kidney beans

Ibishyimbo n'umuceri is rice served with a stewed kidney bean sauce, and it is an everyday meal across Rwanda. It is plain, filling and inexpensive to make, and it is one of the most familiar main courses in Rwandan home cooking.

Dried kidney beans are soaked and simmered until tender, then cooked with onion and tomato in oil until they form a thick sauce. The rice is cooked separately, and the two are eaten together. Each household seasons the beans in its own way, so the flavour and thickness of the sauce vary from kitchen to kitchen.

What it really is

Kidney beans are simmered until soft, then the sauce is built with onion, tomato and vegetable oil and cooked down until thick. The rice is cooked on its own and served with the beans spooned over it. In its classic form the dish has no meat or fish, so it is entirely plant-based, although the seasoning and the thickness of the sauce depend on the cook.

How it's served

• Hot, with a generous spoonful of bean sauce over a portion of rice.
• As a main meal at lunch or dinner, often alongside other side dishes.
• Served on a plate or in a bowl and eaten with a spoon or fork.

How to write it on the menu

• Name the ingredients in full: rice and kidney beans, cooked with onion, tomato and vegetable oil.
• Print the local name, Ibishyimbo n'umuceri, beside the English name so guests can recognise it.
• Label the dish vegan only if no stock cube, meat or fish has gone into the pot.
• The classic recipe has no common allergens, but ask about any added seasoning, since many stock cubes contain celery.
• State the portion weight and any side served with it, such as bread or vegetables.