Learn with me how to cook ISOMBE in Kigali Rwanda.

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and offers similar nutrients.

ground peanuts

🥗Healthier: almond flour

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and adds a distinct flavor.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and easy to find.

Go to the market and buy cassava leaves and other vegetables.

Put cassava leaves in a pan and roast them to remove bitterness for about 1 minute until they change color to a denser green.

Add vegetable stock or chicken stock to the pan.

Cover the pan and let it simmer until the water reduces.

Add palm oil to the mixture.

Crumble seasoning cubes into the pan.

Grind garlic and add it to the mixture, pouring everything back into the pan.

Bring the mixture to a boil and add water as needed.

Add ground peanuts to the mixture and mix well.

Add salt to taste and simmer on low heat for a few more minutes until the meat is tender.

Prepare cassava flour by boiling water and adding the flour gradually, mixing until ready.

Serve the isombe hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens