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Rwandan isombe cassava leaf stew with ugali and plantains.

Rwandan Isombe (Cassava Leaf Stew)

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Tender cassava leaves cooked with onions, garlic, tomato, and ground peanuts into a nourishing Rwandan stew.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Rwandan
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cassava Leaf Stew
  • 1 1/2 lb finely chopped cassava leaves fresh or thawed frozen
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium tomato, diced
  • 1/2 cup smooth peanut butter unsweetened
  • 1 1/2 cups water or vegetable stock plus more as needed
  • 1 tsp fine salt or to taste
  • 1/2 tsp ground black pepper
  • 4 medium ripe plantains for serving

Equipment

  • Large saucepan
  • Blender
  • Chef's knife
  • Wooden spoon

Method
 

Cook the Leaves:
  1. Heat the oil in a large saucepan. Cook the onion for 5 minutes, then add the garlic and tomato for 2 minutes.
  2. Add the cassava leaves, water, salt, and pepper. Cover and simmer for 35 to 40 minutes, stirring occasionally, until tender.
Add the Peanut Mixture:
  1. Whisk the peanut butter with 1/2 cup of the hot stew liquid until smooth.
  2. Stir the peanut mixture into the saucepan and simmer uncovered for 10 minutes, adding water if the stew becomes too thick.
Serve:
  1. Boil or steam the plantains until tender, about 15 minutes. Serve alongside the hot isombe.

Nutrition

Calories: 470kcalCarbohydrates: 57gProtein: 13gFat: 22gSaturated Fat: 4gSodium: 640mgFiber: 10gSugar: 20g

Notes

  • Cassava leaves must be thoroughly cooked before serving.
  • Unsweetened peanut butter gives the stew a savory, rounded finish.