Isombe

About This Recipe

Isombe is one of the most celebrated dishes in Burundian cuisine, made from cassava leaves that are pounded, boiled, and then simmered in a rich sauce of ground peanuts, palm oil, and aromatics. The cassava leaves undergo a transformation during cooking — their bitterness and toxicity are removed through extended boiling, leaving a silky, deep green sauce with an earthy complexity that is unique. Isombe is eaten throughout the Great Lakes region of central Africa, where cassava is a dual-purpose crop providing both starchy roots and protein-rich leaves. In Burundi it is a dish of cultural pride, often served at celebrations.

Ingredients

Serves 4

• 500 gfresh or frozen cassava leaves, finely chopped (or 200 g dried)
• 150 gnatural peanut butter
• 3 tbspred palm oil
• 1large onion, finely diced
• 4 clovesgarlic, minced
• 1green chilli, chopped
• 400 mlwater or vegetable stock
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Pre-cook cassava leaves

   If using fresh leaves, boil in a large pot of unsalted water for 45 minutes, changing the water twice to remove bitterness. If using frozen, thaw and squeeze out excess liquid. Drain well and roughly chop.

2. 2

   Sauté aromatics

   Heat palm oil in a large pot over medium heat. Fry onion for 5 minutes until softened. Add garlic and chilli, cook 1 minute.

3. 3

   Add cassava leaves

   Stir in the pre-cooked cassava leaves and cook for 5 minutes, stirring frequently.

4. 4

   Add peanut butter sauce

   Whisk peanut butter into the water or stock until smooth. Pour over the leaves and stir to combine.

5. 5

   Simmer until thick

   Simmer on low heat for 20–30 minutes, stirring occasionally, until the sauce is thick, creamy, and fully flavoured. Season with salt and pepper.

6. 6

   Serve

   Serve hot with ugali, rice, or fried plantain.

Variations

• •

  Isombe with smoked fish: add flaked smoked fish in the last 10 minutes of cooking.

• •

  Isombe with coconut milk: replace stock with coconut milk for a creamier, milder version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. The flavours deepen overnight making it even better the next day. Freezes well for 1 month.

Frequently Asked Questions