COPPER🇧🇮 Burundi
Isombe recipe
A rich and flavorful dish of cassava leaves.
Ingredients
- 400 g cassava leaves
- 100 g peanut butter
- 1 onion
- 3 garlic
- 2 tbsp vegetable oil
- 1 tsp salt
- 500 ml water
How to make Isombe
- Wash 400 g of cassava leaves thoroughly in cold water until all dirt is removed.
- Chop the washed cassava leaves finely and set aside for later use.
- In a pot, heat 2 tablespoons of vegetable oil over medium heat for about 2 minutes.
- Add 1 chopped onion to the pot and sauté until golden, about 5 minutes.
- Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
- Add the chopped cassava leaves to the pot and stir for 2-3 minutes until they slightly wilt.
- Pour in 2 cups of water, cover the pot, and simmer for 30 minutes until the leaves are tender and cooked through.
- Stir in 3 tablespoons of peanut butter and 1 teaspoon of salt, mixing until fully combined and creamy.
- Remove from heat and let the mixture rest for a few minutes before serving.
- Serve hot, either as a side dish or as a main course.
What is Isombe?
Isombe is a traditional dish from Burundi, simmered in one pot, and takes about 60 minutes from start to finish. It is built around cassava leaves and peanut butter. The recipe below uses 7 ingredients and is written out step by step.
How long does Isombe take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on cassava leaves. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Isombe?
Using fresh cassava leaves enhances the dish's flavor.
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