Isombe
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Loading... - Angela Dahir
- 04 Aug 2022
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Isombe is a typical Rwandan stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, coriander, garlic, Maggi seasoning, and peanut butter. The dish often has a meaty flavor although it contains no meat due to the usage of stock from boiled beef bones.
Isombe is traditionally served with rice or beans on the side.
What is Isombe Made Of?
Originating from the Democratic Republic of Congo, this flavorful green dish is made out of cassava, or manioc, leaves, and other vegetables that give it a unique flavor and much nutritional value.
The sought-after cassava leaves are rich in protein (100 grams of cooked cassava leaves provide about 3.7 grams of protein!), fiber, vitamin c, beta carotene, potassium, iron zinc, manganese, and magnesium. It contributes to building healthy bones and maintaining digestion.
Isombe Recipe
One of the things I love about this recipe is that it’s not time-consuming: only 2 hours of cooking and a few minutes of preparation and you are ready to eat, so bye-bye to a full day isombe cooking!
This recipe relies on other greens to elevate the overall taste, not meat bones as we often see in many recipes. So this could be economical and a great way for the vegans/ vegetarians to also enjoy this delicacy.
INGREDIENTS
- 1 kg cassava leaves (Pounded)
- 1 package spinach
- 4 green onions or leak, chopped
- 2 green peppers
- ¼ litre palm oil (high-quality)
- 4-5 serving spoons ground nuts
- 3 Magi cubes
- 3 beef spice cubes
- Salt – to taste
- 2 litres water
INSTRUCTIONS
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In a pot, cover the cassava leaves with cold water and bring to a boil. Then strain the water out, and bring it back to the pot and boil for 45 minutes to 1 hour.
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Prepare the other vegetables, cutting them in small pieces and add to the pot. Mix and boil for another 15 minutes.
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Add the palm oil and the ground nuts and keep stirring to avoid it sticking on the pot which will lead it to burn.
