Rwandan Isombe

Shopping list

• 500 g cassava leaves — fresh or frozen, finely chopped (or substitute spinach)

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• 3 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 1 piece green pepper — deseeded and diced

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• 2 piece tomatoes — chopped

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• 120 g smooth peanut butter

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• 400 ml vegetable stock

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• 0.5 tsp ground cumin

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• 0.5 tsp ground coriander

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• 0.25 tsp chilli powder — or to taste

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• 1 tsp salt

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• 0.25 tsp black pepper — freshly ground

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Step by step

1. 1

   If using fresh cassava leaves, wash them thoroughly and remove any tough stems. Chop the leaves very finely. If using frozen, thaw and drain well, then chop finely. (Spinach can be used as a milder substitute, but traditional cassava leaves require longer cooking.)

2. 2

   Heat the vegetable oil in a large, heavy-based saucepan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the minced garlic and diced green pepper. Cook for 2 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes and cook for 4– 5 minutes until they begin to break down and release their juices.

5. 5

   Add the chopped cassava leaves (or spinach) to the pan, stirring well to combine with the vegetables. Cook for 3– 4 minutes, allowing the leaves to wilt.

6. 6

   In a small bowl, whisk the peanut butter with 100 ml of the vegetable stock until smooth. Pour this mixture into the pan along with the remaining stock. Stir well.

7. 7

   Add the cumin, coriander, chilli powder, salt and black pepper. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 45– 50 minutes, stirring occasionally, until the leaves are very tender and the sauce is thick and rich. (If using spinach instead of cassava leaves, reduce the cooking time to 20– 25 minutes.)

8. 8

   Taste and adjust seasoning as needed. If the stew is too thick, add a splash more stock or water. Serve hot with boiled plantain, sweet potato or a side of ugali.