Isombe

Pounded cassava leaves with eggplant and groundnut.

Ingredients

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

Method

1. Pound the leaves — Pound the cassava leaves to a fine pulp.
2. Boil thoroughly — Cook them in water for 40 minutes — cassava leaves must be well cooked before eating.
3. Grind the peanuts — Grind the roasted peanuts to a paste.
4. Combine — Add the onion, garlic, eggplant, smoked fish and peanut paste and simmer 25 minutes.
5. Add palm oil — Stir in the palm oil and spinach and cook 10 minutes more.
6. Isombe is ready — Season and serve with rice or ugali.

More Rwanda recipes

• Ibihaza
• Brochettes