Isombe

Isombe (Rwandan Cassava Leaf Stew)

A hearty Rwandan stew of pounded cassava leaves simmered with palm oil, onion, tomato and dried fish, sometimes enriched with peanut paste. Traditionally the leaves are pounded in a large mortar; a food processor gives a similar coarse paste in a home kitchen.

Prep

30 min

Cook

90 min

Total

120 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) fresh cassava leaves, tough stems and central veins removed; frozen cassava leaves work well and are often easier to find
• •80 ml (⅓ cup) red palm oil, unrefined red palm oil for authentic colour and flavour; refined palm oil or extra vegetable oil as substitute
• •2 medium onions, finely chopped
• •3 medium tomatoes, grated or finely chopped
• •100 g (3½ oz) dried fish, smoked or sun-dried, soaked in warm water 20 minutes, deboned and flaked; substitute 250 g stewing beef or 4 chicken thighs
• •60 g (¼ cup) peanut paste, unsweetened ground peanuts; optional but traditional in many households
• •1 tsp salt, or to taste
• •500 ml (2 cups + 2 tbsp) water, or stock

Steps

1. 1 Wash the cassava leaves thoroughly in several changes of water. Strip the leaflets from the tough central stems and discard the stems and any coarse veins.
2. 2 Pound the leaves in a large mortar with a pestle until you have a coarse, dark green paste, or pulse in a food processor in batches with a splash of water until finely chopped but not a smooth purée. Set aside.
3. 3 Soak the dried fish in warm water for 20 minutes, then drain, remove any bones and skin, and flake the flesh.
4. 4 Heat the palm oil in a heavy pot over medium heat. Add the onions and fry gently for 5–7 minutes until soft and translucent, not browned.
5. 5 Add the tomatoes and a pinch of salt. Cook, stirring, for 8–10 minutes until the tomatoes break down and the oil begins to separate.
6. 6 Add the pounded cassava leaves and stir well to coat in the oil and tomato mixture.
7. 7 Pour in the water (or stock), add the flaked dried fish and the remaining salt, and stir. Bring to a boil.
8. 8 Reduce the heat to low, cover, and simmer gently for 60 minutes, stirring every 10–15 minutes and adding a splash of water if the stew sticks or dries out. The leaves should darken and the stew should thicken.
9. 9 If using peanut paste, stir it with a few spoonfuls of the hot stewing liquid to loosen it, then mix it back into the pot.
10. 10 Continue to simmer uncovered for a further 20–30 minutes until the stew is thick, glossy and the oil rises to the surface. Taste and adjust the salt.
11. 11 If using beef or chicken instead of dried fish, brown the meat with the onions at the start and simmer for the full 90 minutes, ensuring beef reaches an internal temperature of at least 88°C / 190°F and chicken reaches 75°C / 165°F at the thickest part before serving.
12. 12 Serve hot with steamed rice, boiled plantain or ugali.