Isombe is a beloved Rwandan cassava-leaf stew, traditionally cooked until tender with aromatics and groundnuts. It is hearty, earthy, and made for serving with a starch.
Simmer the leaves until soft, then fold in a smooth peanut mixture so the stew becomes rich without losing its leafy character. Plantains or ugali make it a complete meal.
Use finely chopped frozen cassava leaves if fresh leaves are unavailable, and cook them fully before adding the peanut mixture.
Serving Suggestions
Serve with ugali, steamed plantains, or rice. Add a simple tomato and onion salad for contrast.
Recipe Notes
Refrigerate leftovers for up to three days. Reheat over low heat with a splash of water and stir well before serving.
Rwandan Isombe (Cassava Leaf Stew)
Tender cassava leaves cooked with onions, garlic, tomato, and ground peanuts into a nourishing Rwandan stew.
Ingredients
Equipment
Method
Cook the Leaves:
- Heat the oil in a large saucepan. Cook the onion for 5 minutes, then add the garlic and tomato for 2 minutes.
- Add the cassava leaves, water, salt, and pepper. Cover and simmer for 35 to 40 minutes, stirring occasionally, until tender.
Add the Peanut Mixture:
- Whisk the peanut butter with 1/2 cup of the hot stew liquid until smooth.
- Stir the peanut mixture into the saucepan and simmer uncovered for 10 minutes, adding water if the stew becomes too thick.
Serve:
- Boil or steam the plantains until tender, about 15 minutes. Serve alongside the hot isombe.
Nutrition
Notes
- Cassava leaves must be thoroughly cooked before serving.
- Unsweetened peanut butter gives the stew a savory, rounded finish.
