COPPER🇷🇼 Rwanda
Isombe recipe
A delicious Rwandan dish of cassava leaves and peanuts.
Ingredients
- 400 g cassava leaves
- 200 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 and chop them finely.
- Chop 1 onion and measure 2 tablespoons of vegetable oil for cooking.
- In a pot, heat 2 tablespoons of vegetable oil over medium heat and sauté the chopped onion until golden, about 5 minutes.
- Add 2 minced garlic cloves and continue cooking for 1 minute until fragrant.
- Stir in the chopped cassava leaves and sauté for about 5 minutes to wilt them slightly.
- Pour in 500 ml of water, cover the pot, and simmer for 30 minutes until the leaves are tender.
- Measure 3 tablespoons of peanut butter and 1 teaspoon of salt to add later.
- After 30 minutes, stir in the peanut butter and salt, mixing well until fully combined.
- Cook for an additional 10 minutes while stirring, then serve hot.
What is Isombe?
Isombe is a traditional dish from Rwanda, 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 9 steps, the longest being 30 minutes.
Any tips for making Isombe?
Use fresh cassava leaves for the best taste.
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