ISOMBE, a traditional African stew originally from the Democratic Republic of the Congo and eventually filtered through to Rwanda and Burundi.

Isombe is a popular stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, cilantro, garlic, Maggi seasoning and peanut butter. The dish often has a meaty flavor although it contains no meat due to the stock from boiled beef bones.

This stew is very rich in protein (100g of cooked cassava leaves provides about 3.7g of protein), fiber, vitamin c, beta carotene, potassium, iron, zinc, manganese and magnesium. It contributes to building healthy bones and maintaining a good digestion.

Isombe is traditionally served with rice or beans on the side.

Ingredients:

• 1 small cabbage
• 4 medium tomatoes
• 4 bunches green onions
• 1 bunch cilantro
• 1 garlic
• 1 Maggi seasoning
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon salt to season
• 1 pound soup bones
• 2 teaspoons peanut butter
• 1 pound palm oil

Total Time: 2 hrs
Prep Time: 30 min
Cook Time: 1 hr 30 min

Method

• Chop all the vegetables
• Boil 6 cups of water with the soup bones and all ingredients.
• Add cassava leaves and all the veggies except the tomatoes when the water starts boiling.
• When the water has almost evaporated, add palm oil; let it cook and boil until the oil is almost evaporating.
• Add chopped tomatoes, boil until almost dry.
• Finally add peanut butter.