Isombe (Isombe)
Overview
Isombe is a thick green stew-soup of pounded cassava leaves from Rwanda. The leaves are pounded or ground until fine, then boiled for a long time to soften them and remove their natural bitterness. Onion, garlic, aubergine, green peppers and spinach are added, and the dish is enriched with red palm oil and often with peanut paste, which makes it creamy and nutty. Some cooks add a little dried fish or meat, but it is often fully plant based. Isombe is eaten with boiled plantains, sweet potatoes, rice or ugali, and is a regular part of Rwandan home cooking.
History
Isombe is believed to have come to Rwanda from the neighbouring Democratic Republic of the Congo, where cassava leaf dishes such as pondu are very important. Cassava grows well on the hills of Rwanda and its leaves are cheap and plentiful, so isombe is cooked in homes all over the country and in Burundi. It is a common dish in Kigali's buffet restaurants, where it sits beside beans, plantains and grilled meat.
Main ingredients
Cassava leaves, aubergine, spinach, onion, palm oil, peanut paste. The soup is built on water and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Spinach and greens soups
Recipe
Method
- 145 min
Boil the pounded cassava leaves in 1 l salted water for 45 minutes.
- 215 min
Add the onion, garlic, pepper and aubergine and cook for 15 minutes.
- 3
Stir in the spinach, palm oil and peanut paste.
- 410 min
Simmer for 10 minutes, stirring, until thick and creamy.
- 5
Season with salt and chilli and serve with plantains or rice.
- ✓
Serve. About 1h 35m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
