jannababe
Culinary Explorer
I recently tried Rwandan Isombe, and wow—this dish is pure comfort!
Made with cassava leaves slow-cooked in a rich, nutty sauce, it’s creamy, flavorful, and pairs perfectly with rice, plantains, or ugali. If you love hearty, wholesome food, you’ll enjoy this!Ingredients (Serves 4-6):
- 500g cassava leaves (fresh or frozen, finely chopped)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons peanut butter (or ground peanuts)
- 1 tablespoon palm oil or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups water or broth
- 200g dried fish or smoked fish (optional, for extra depth)
Instructions:
- Prepare the Cassava Leaves: If using fresh cassava leaves, boil them in water for 30-40 minutes to soften. Drain and set aside. (If using frozen, they are usually pre-cooked.)
- Sauté the Aromatics: In a large pot, heat palm oil and sauté onions and garlic until fragrant. Add tomatoes, paprika, salt, and black pepper, then cook until soft.
- Simmer the Dish: Add the boiled cassava leaves and water or broth. Stir well, cover, and let it simmer on low heat for 30 minutes, stirring occasionally.
- Add the Peanut Butter: Stir in the peanut butter, mixing until fully combined. Let it simmer for another 10 minutes to thicken. If using dried fish, add it now.
- Serve & Enjoy! Pair it with rice, boiled plantains, or ugali for a complete meal.
Conclusion:
Isombe is rich, earthy, and packed with nutrients!
The peanut butter gives it a deliciously creamy texture, and the slow-cooked cassava leaves soak up all the flavors. It’s a must-try if you love African cuisine! 
