Cooking Rwandan Isombe with Small Fish and Ugali – Traditional African Village Meal

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and still nutritious.

small fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and easy to use.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive.

ugali flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Cornmeal is a common substitute for ugali.

Wash and chop cassava leaves finely.

Boil cassava leaves in water for 30 minutes until tender.

Drain excess water from cassava leaves and set aside.

Heat vegetable oil in a pan over medium heat until shimmering.

Sauté onions, garlic, and ginger until fragrant, about 3-4 minutes.

Add chopped tomatoes and cook until softened, about 5 minutes.

Stir in peanut butter until well combined.

Add boiled cassava leaves to the mixture and stir to combine.

Season with salt, black pepper, and lime juice to taste.

In another pot, bring water to a boil for ugali preparation.

Gradually add ugali flour to boiling water, stirring continuously.

Cook until the mixture thickens and pulls away from the pot, about 10 minutes.

Shape ugali into a round loaf and serve alongside isombe and small fish.

Fry small fish in vegetable oil until golden and crispy, about 5-7 minutes.

Cooking Techniques

Spice Level: