Isombe is a traditional African stew that originated in the Democratic Republic of the Congo and later spread to neighbouring countries such as Rwanda and Burundi.
ISOMBE, THE CASSAVA LEAF STEW
Isombe is a popular stew made from pounded cassava leaves and a blend of ingredients including tomatoes, spring onions, coriander, garlic, Maggi seasoning and peanut butter. Although the dish contains no meat, it is traditionally prepared with a broth made from simmered beef bones, giving it a rich, savoury flavour.
This nutritious stew is rich in protein (100 g of cooked cassava leaves provide approximately 3.7 g of protein), fibre, vitamin C, beta-carotene, potassium, iron, zinc, manganese and magnesium. It supports healthy bones and contributes to good digestive health.
Isombe is traditionally served with rice or beans.
RECIPE
Ingredients
- 1 small cabbage
- 4 medium tomatoes
- 4 spring onions
- 1 bunch of fresh coriander
- 1 whole garlic bulb
- 1 Maggi stock cube
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 500 g beef soup bones
- 2 teaspoons peanut butter
- 500 ml palm oil or vegetable oil
Total Time: 2 hours • Prep Time: 30 minutes • Cook Time: 1 hour 30 minutes
Method
- Chop all the vegetables.
- Bring 6 cups of water to the boil with the beef bones and the seasonings to prepare a rich stock.
- Once the stock is boiling, add the cassava leaves along with all the vegetables except the tomatoes.
- When most of the liquid has evaporated, add the palm oil and continue cooking until the oil has reduced significantly.
- Add the chopped tomatoes and simmer until most of the remaining liquid has evaporated.
- Finally, stir in the peanut butter and cook for a few more minutes until fully incorporated.