Skip to main content

Rwanda: Chicken Stew with Celery {Cooking Around the World Adventure}

Wow! It's been a month since our last  Cooking Around the World Adventure dinner. Yikes. I need to get better about this because I am bound and determined to wrap this project this year. Tonight we headed, via tabletop, to Rwanda, the land of a thousand hill.

Rwanda is a land-locked country, just south of the Equator in central Africa. It's surrounded by four countries: Burundi, Tanzania, Uganda, and the Democratic Republic of Congo.

The population is approximately 12 million people. And though Rwanda is densely populated, if you look at the horizon, you'll see hill after hill after hill.

Hi, Bonjour, Muraho! The official languages of Rwanda are English, French, and Kinyarwanda.

Here's what we ate...our spin on a traditional Rwandan chicken stew in a celery-tomato sauce.

1 chicken, cut into serving pieces
3 T olive oil
1 onion, peeled and diced
2 shallots, peeled and diced
3 large tomatoes, blanched, peeled and mashed
4 celery sticks, thinly sliced
1 small fennel bulb, trimmed and diced
1 tsp salt
3 tepin chiles, crushed

In a large, flat-bottom pan, heat the oil. Saute the onions and shallots until they begin to soften. Make room in your pan and lay the chicken in the pan. Brown the chicken until nicely golden brown. Add in the tomatoes, salt and chiles. Reduce the heat to a simmer and cook until the chicken is completely cooked and the sauce begins to thicken. Serve on a bed of rice.

This was filling and fulfilling. Delicious! With this, we're done with the Rs and we're moving on with the list. We'll be cooking Saint Kitts and Nevis next.


  1. Hi, stopping by to say HI from SRC and thanks for the warm welcome!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa