Rwandan Isombe

Name: Rwandan Isombe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: East African
Ingredients: 400g cassava leaves (or spinach); 1 eggplant, diced; 100g ground peanuts; 1 onion, diced; 2 cloves garlic; 400ml water; 2 tbsp palm oil or vegetable oil; salt to taste

Rwandan cassava leaves simmered with eggplant, spinach and ground peanuts — East African comfort food. Simmering the cassava leaves for a full twenty minutes is what breaks down their fibrous texture into something tender, since they stay tough and bitter if undercooked.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

East African

vegangluten-free

Ingredients

400gcassava leaves (or spinach)

1eggplant, diced

100gground peanuts

1onion, diced

2 clovesgarlic

400mlwater

2 tbsppalm oil or vegetable oil

saltto taste

Instructions

Fry onion in oil until golden. Add garlic.

Add eggplant and cook 5 minutes.

Add cassava leaves and water. Simmer 20 minutes.

Stir in ground peanuts. Simmer 10 minutes more.

Season and serve with ugali or sweet potato.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

Protein

1.5g

Fat

0.3g

Carbs

9.8g

Fiber

3.9g

Sodium

4mg

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