IsombeCassava Leaf and Peanut Stew
Isombe is a Rwandan cassava-leaf dish often enriched with ground peanuts. Cassava leaves must be properly processed and thoroughly cooked; this version starts with commercially prepared, pounded leaves.
Prep
20m
Cook
1h 10m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Boiling
- 500gCassava Leaf (commercially prepared, pounded, and thawed)
- 1.5lWater
Stew
- 140gPeanut Paste
- 120gOnion (finely chopped)
- 240gTomato (finely chopped)
- 12gGarlic (crushed)
- 50mlPalm Oil
- 15gRed Chili (finely chopped)
- 7gSalt
- 500mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot. Add the cassava leaf and maintain a steady boil for 30 minutes, stirring occasionally.
- 02
Drain the cassava leaf thoroughly and discard the boiling water.
- 03
Heat the palm oil in the cleaned pot over medium heat. Add the onion and cook until soft.
- 04
Add the garlic and red chili and cook briefly, then stir in the tomato and cook until thick.
- 05
Return the cassava leaf to the pot. Add the water and simmer for 20 minutes.
- 06
Stir in the peanut paste until evenly dispersed.
- 07
Simmer until the stew is thick, the cassava leaf is completely tender, and the peanut paste has lost its raw taste.
- 08
Season with the salt and serve hot.
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