Rwandan Akabenz

Season the pork pieces evenly with salt and black pepper. Place them in a large, heavy-bottomed skillet, add the water, and arrange the pork in an even layer.

Cover the skillet and simmer over medium-low heat for 25–30 minutes, stirring occasionally. Cook until the pork is tender and most of the water has evaporated.

Remove the lid and allow any remaining liquid to cook off. Add a little oil if the pork has not released enough fat, then fry for 8–10 minutes, turning frequently, until deeply golden and crisp around the edges.

Add the onion and cook for about 4 minutes, stirring it through the browned pork until softened. Stir in the garlic, chile, and paprika and cook for another 1 minute until fragrant.

Stir in the chopped tomatoes and cook for 6–8 minutes, allowing them to soften and break down into a thick sauce that evenly coats the pork.

Stir in the fresh lemon juice and cook briefly to combine the flavors. Taste and adjust with additional salt, black pepper, or chile as desired.

Remove from the heat, scatter with freshly chopped parsley, and serve the Akabenz hot with fried potatoes, fried plantains, or crusty bread.