Isombe
The Quirky Foodster Team
Ingredients
- Cassava leaves, pounded or very finely chopped (fresh or frozen) — 500 g (1 lb 2 oz)
- Eggplant, diced — 1
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Ground peanuts — 35 g (1.25 oz)
- Oil — 2 tbsp
- Water — 240 ml (8 fl oz)
- Salt — to taste
Method
- Heat the oil in a large pot and sauté the onion until softened.
- Add the chopped tomato and cook for 5–6 minutes until it breaks down.
- Add the pounded cassava leaves, diced eggplant and water.
- Cover and simmer for 35–40 minutes, stirring occasionally, until the cassava leaves are tender and the eggplant has broken down.
- Stir in the ground peanuts and simmer for a further 10 minutes.
- Season with salt and serve hot with rice or ugali.
Introduction: Cassava leaves pounded and simmered with eggplant and peanut, one of Rwanda's most beloved and traditional dishes.
Cultural Background: Isombe holds a treasured place in Rwandan cuisine, the cassava leaves finely pounded and slow-cooked into a rich, savoury dish, commonly served at both everyday meals and special gatherings.
Tips: Ensure the cassava leaves are thoroughly cooked, as this is essential for safety and the right tender texture. Pound or chop the leaves very finely for the traditional smooth consistency.
Variations: Add a little dried fish for extra protein and flavour. Adjust the ground peanut quantity to taste for a richer or lighter dish.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.
FAQs:
Q: Why must cassava leaves be cooked thoroughly?
A: Cassava leaves contain compounds that need to be broken down through proper, thorough cooking to be safe and comfortable to eat.
Q: What is isombe typically served with?
A: Rice, ugali (maize porridge), or plantains, as a hearty accompaniment.
- Cassava leaves, pounded or very finely chopped (fresh or frozen) — 500 g (1 lb 2 oz)
- Eggplant, diced — 1
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Ground peanuts — 35 g (1.25 oz)
- Oil — 2 tbsp
- Water — 240 ml (8 fl oz)
- Salt — to taste
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