Isombe (Rwandan Cassava Leaves with Peanut and Eggplant)
In short: Pounded cassava leaves simmered for an hour with eggplant, onion and ground peanuts, finished with palm oil. A staple Rwandan green stew. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 235 kcal
Isombe is the everyday green stew of Rwandan kitchens, made from young cassava leaves that are pounded, then cooked slowly until dark and soft. Eggplant, onion and a little green pepper go in, and ground peanuts thicken the pot into a rich, nutty sauce. Palm oil is added near the end. It is served with rice, boiled cassava, plantains or ugali, often next to a pot of beans.
Instructions
- Put the cassava leaves, 500 ml water, onion, bell pepper and garlic in a large pot. Bring to a boil, cover and simmer for 30 minutes, stirring now and then.
- Add the eggplant, cover and cook for 15 minutes until it is very soft.
- Whisk the peanut flour with the warm water until smooth. Stir it into the pot a little at a time to avoid lumps.
- Add the palm oil and salt. Cook uncovered over low heat for 20 to 25 minutes, stirring often, until the stew is thick and a layer of oil sits on top.
- Taste and adjust the salt. Serve hot with rice, cassava or plantains.
Tips
- Cassava leaves must be cooked for at least 45 minutes in total, because raw leaves contain compounds that are toxic. Frozen, pounded leaves from African grocers are the most practical form.
- If you cannot find cassava leaves, use fresh or frozen spinach and cut the first cooking stage to 10 minutes. The flavor is milder but the dish is still good.
Questions and answers
Is isombe the same as saka-saka?
They are similar, since both are made from pounded cassava leaves. Isombe is Rwandan and usually includes eggplant and peanut flour.
Can I use fresh cassava leaves?
Yes. Wash them, remove the tough stems and pound them to a coarse paste in a mortar or food processor. Cook them for at least 45 minutes in total, exactly as in the recipe.
How do I store leftover isombe?
Refrigerate in a covered container for up to 4 days. It freezes well for up to 3 months.
How long does it take to make Isombe (Rwandan Cassava Leaves with Peanut and Eggplant)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Isombe (Rwandan Cassava Leaves with Peanut and Eggplant)?
About 235 kcal per serving, with 12 g of protein, 22 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 22 g |
| Fat | 11 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
