Isombe Burundi

Cassava leaves with eggplant and peanut.

Ingredients

• 600 g Cassava leaves
• 1 cup Peanuts
• 2 Eggplant
• 2 Onions
• ¼ cup Palm oil
• 150 g Smoked fish
• 4 cloves Garlic
• 2 tsp Salt
• 3 cups Water

Method

1. Pound the leaves — Pound the cassava leaves fine.
2. Boil well — Cook 40 minutes in water — cassava leaves must be thoroughly cooked.
3. Add ingredients — Add the eggplant, onion, garlic, smoked fish and ground peanuts.
4. Simmer — Cook 25 minutes until thick.
5. Finish — Stir in the palm oil and cook 10 minutes more.
6. Isombe is ready — Season and serve with rice.

More Burundi recipes

• Ibiharage
• Boko Boko Harees