Isombe
Isombe, from above
VegVeganRwanda

Isombe

Pounded cassava leaves stewed with aubergine, spinach, palm oil and peanut. Rwanda's green comfort.

100 minTime
11 gProtein each
mildSpice
Pounded greens2 chapters · 1 min read

Make it your way

Grandma's wayCassava leaves, aubergine, palm oil and peanut.
The original
270kcalsame
11 gproteinsame
7 gfibresame
100minutessame

Classic isombe.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Cassava leaves600 g pounded cassava leaves (frozen works)
Brinjal (eggplant, aubergine)1 aubergine, diced
Spinacha bunch, chopped
Onion1, chopped
Capsicum (green capsicum, green bell pepper)1, diced
Garlic3 cloves
Red palm oil4 tbsp
Peanut butter3 tbsp
Water2½ cups
Saltto taste

Method

3 steps
  1. 1Boil the cassava leaves in water for 45 minutes, stirring.
  2. 2Add onion, garlic, aubergine and pepper and simmer 15 minutes.
  3. 3Stir in spinach, palm oil, peanut butter and salt and simmer 10 minutes.
Serve it like this

Serve in a bowl with boiled plantains, rice or ugali on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Isombe: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Ugali with sukuma wiki35 min
On the side Bagara baingan50 min
On the side Coconut chutney10 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
Sign up to send it to your cook