Isombe (Rwandan Cassava Leaves)
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The Tale of Isombe (Rwandan Cassava Leaves)
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Isombe, pounded cassava leaves cooked down until tender, is generally believed to have originated in the neighboring Democratic Republic of the Congo before spreading to Rwanda and Burundi. The leaves require careful washing and long cooking to remove their natural bitterness, a labor-intensive process that has traditionally made preparing isombe a communal activity.
Ingredients
Scale:· 6 servings
- 4 cups pounded or finely chopped cassava leaves
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 cup ground peanuts
- 2 tbsp palm oil or vegetable oil
- 1 eggplant, diced (optional)
- Salt to taste
Instructions
- 1Simmer the cassava leaves in water for 25-30 minutes until tender, then drain well.
- 2Heat oil in a pot and sauté the onion until soft.
- 3Add tomatoes and eggplant, if using, and cook until softened.
- 4Stir in the ground peanuts and a little water to make a paste.
- 5Add the cooked cassava leaves and mix well to combine with the sauce.
- 6Simmer 10-15 minutes, stirring occasionally, until the flavors meld.
- 7Season with salt and serve with ubugali or plantains.
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