Goody with a Rwandan Twist

Ingredients

In the original American version, Goody is typically made with ingredients like beans, ground meat, and tomato-based sauces. In this adaptation, we replace the beans with meat, such as chicken or beef, to align with the Rwandan preference for meat-based dishes. Additionally, we incorporate Rwandan spices and flavors, such as cumin and paprika, to enhance the taste profile and give it an authentic Rwandan twist. We alse have the original recipe for Goody, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) chicken or beef broth 2 cups (470ml) chicken or beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the chicken or beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced carrots, bell pepper, and tomatoes. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Sprinkle the cumin, paprika, salt, and pepper over the ingredients in the pot. Stir well to coat everything evenly.
6. 6.
   Pour the chicken or beef broth into the pot and bring to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 30 minutes or until the meat is tender and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Umugati hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken or beef — Ensure that the meat is cut into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• Serve Umugati with a side of Rwandan staple foods like ugali (cornmeal porridge) or plantains for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different meats, such as goat or lamb, for a unique twist on this dish.

Serving advice

Serve Umugati hot as a main course, accompanied by a side of Rwandan staple foods like ugali or plantains. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

Present Umugati in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some fresh cilantro on top for an appealing touch. Serve with a side of ugali or plantains to complete the traditional Rwandan presentation.