Supu ya Maharage na Maboga (Burundian Red Kidney Bean & Sweet Pumpkin Pot) – Authentic Burundi Recipe
Naturally thickened with sweet golden pumpkin mashed into the savory red bean broth.
- Country of Origin
- 🇧🇮 Burundi (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Red kidney beans, Cubed sweet orange pumpkin, Carrots and leeks, Garlic, Ginger
Ingredients for Supu ya Maharage na Maboga (Burundian Red Kidney Bean & Sweet Pumpkin Pot) (4 Servings)
- 1.25 lbs (or 2.5 cups) red kidney beans, prepped into bite-sized pieces
- 1.5 cups cubed sweet orange pumpkin, washed and trimmed
- 1 cup carrots and leeks
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Burundi seasoning (ginger, fresh cilantro, vegetable oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
- Stir in ginger, fresh cilantro, vegetable oil and toast for 45 seconds to release the essential oils of Burundi's kitchen.
- Add red kidney beans and cubed sweet orange pumpkin, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in carrots and leeks, adjust seasoning, and ladle steaming hot into deep bowls.