Isombe
Rwanda
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Isombe is pounded cassava leaves cooked down with groundnuts, palm oil and aromatics into a dense green stew. It is a Rwandan household staple, and the version most cooks make carries a meaty depth that has nothing to do with meat: the groundnuts and the long cook supply it. The dish belongs to a wider Great Lakes tradition. It is documented as originating in the Democratic Republic of Congo and travelling south into Burundi and Rwanda, and the three countries cook recognisably the same dish under names that shift with the language. Cassava leaves are the constant. They are pounded rather than chopped, which breaks down the fibre in a way a knife cannot, and that texture is what distinguishes isombe from any other leaf stew. Isombe is served with rice or beans, and in Rwanda commonly with ubugari. It is everyday food rather than occasion food, which is the harder thing for a dish to be: it has to be worth cooking on a Tuesday. Cassava leaves are grown, gathered and sold across the region, and the greens that make isombe come from the same plant that provides the starch on the other side of the plate.
Isombe is documented as originating in the Democratic Republic of Congo and spreading south into Burundi and Rwanda, where it became an established household dish. Cassava, from whose leaves it is made, reached Central Africa through Portuguese Atlantic trade routes from the 16th century.
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Cover the cassava leaves with cold water in a pot and bring to the boil. Strain the water out, return the leaves to the pot and boil for 45 minutes to 1 hour.
Cut the spinach, spring onions and green peppers into small pieces, add to the pot, mix and boil for a further 15 minutes.
Add the palm oil and the ground groundnuts, stirring to stop the mixture catching on the base of the pot.
Season with salt and the stock cubes.
Reduce the heat to minimum and simmer for 30 minutes to 1 hour.
Serve over rice, ubugari or your preferred main dish.
4 avis
You really have to be careful when stirring after adding the groundnuts o. That paste will catch the bottom of the pot fast if your fire is not on absolute minimum. Good dish, the spinach and green peppers gave it a nice freshness.
boiling the pounded cassava leaves for over an hour takes patience sha, but the moment that ground groundnut paste hits the palm oil and leeks, the aroma is something else. e sweet well well, ate mine with boiled plantain.
Do I have to pound the cassava leaves, or can I use a blender?
A blender works and most people use one now. What matters is that the leaves end up finely broken down rather than chopped, because the texture of isombe depends on it. Pulse rather than run it continuously, and add a splash of water to keep things moving. Frozen ground cassava leaves are also widely sold and are a genuine shortcut rather than a compromise.