COPPER🇷🇼 Rwanda
Akabenz recipe
Savor the rich flavors of Rwanda with Akabenz!
Ingredients
- 800 g pork shoulder
- 2 onions
- 4 garlic
- 1 tbsp ginger
- 2 tbsp tomato paste
- 2 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 500 ml water
How to make Akabenz
- Cut the pork shoulder into bite-sized pieces, about 2.5 cm cubes, and set aside.
- Chop 1 onion finely and measure 2 tablespoons of oil for cooking.
- In a pot, heat 2 tablespoons of oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
- Add 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for 2 minutes until fragrant.
- Stir in the pork pieces, 2 tablespoons of tomato paste, 1 teaspoon of salt, and 1 teaspoon of black pepper, mixing well.
- Pour in 500 ml of water and bring to a boil over high heat.
- Reduce the heat to low and let it simmer for 1 hour, stirring occasionally until the pork is tender.
- After cooking, let the dish rest for a few minutes before serving hot with rice or vegetables.
What is Akabenz?
Akabenz is a traditional dish from Rwanda, simmered in one pot, and takes about 90 minutes from start to finish. It is built around pork shoulder. The recipe below uses 9 ingredients and is written out step by step.
How long does Akabenz take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on pork shoulder. The method runs to 8 steps, the longest being 5 minutes.
Any tips for making Akabenz?
Use fresh pork shoulder for the best flavor.
Copper documents Rwanda alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.