Isombe – Cassava Leaves with Groundnuts

About This Recipe

Isombe is one of Rwanda's most beloved traditional dishes, enjoyed across all regions of the country. Cassava leaves are pounded to a paste — a labour-intensive process that breaks down tough fibres and releases their earthy, slightly bitter flavour — then slowly cooked with groundnut (peanut) paste until deeply rich and creamy. The dish is a staple at family gatherings and is particularly associated with rural Rwandan cooking. It is typically served alongside ugali (maize porridge) or steamed sweet potatoes.

Ingredients

Serves 6

• 500 gfresh or frozen cassava leaves, finely pounded or blended
• 150 gnatural groundnut (peanut) paste
• 2 mediumonions, finely chopped
• 3 clovesgarlic, minced
• 1 wholescotch bonnet or red chilli, finely chopped
• 2 mediumtomatoes, chopped
• 3 tbsppalm oil or vegetable oil
• 500 mlwater or vegetable stock
• 1 tspsalt, or to taste
• 200 gsmoked fish or dried shrimp (optional)

Instructions

1. 1

   Prepare the cassava leaves

   If using fresh cassava leaves, pound them in a mortar or blend briefly until broken down but still textured. Rinse well. If using frozen pre-pounded leaves, thaw and drain excess water.

2. 2

   Sauté the aromatics

   Heat oil in a heavy-bottomed pot over medium heat. Fry onions until soft and golden, about 8 minutes. Add garlic and chilli and cook for 2 more minutes.

3. 3

   Add tomatoes

   Stir in chopped tomatoes and cook, stirring occasionally, for 10 minutes until the tomatoes break down into a thick sauce.

4. 4

   Add cassava leaves

   Add the pounded cassava leaves to the pot and stir to combine with the tomato base. Pour in the water or stock and bring to a simmer.

5. 5

   Incorporate groundnut paste

   Thin the groundnut paste with a ladleful of the hot liquid, then stir into the pot. Add smoked fish or dried shrimp if using. Stir well.

6. 6

   Simmer and season

   Simmer on low heat for 30–40 minutes, stirring frequently to prevent sticking, until the stew is thick, dark green and the oil rises to the surface. Season with salt.

Variations

• •

  Add cubed beef or goat meat for a non-vegetarian version.

• •

  Use spinach or collard greens as a partial substitute if cassava leaves are unavailable.

• •

  Some cooks add coconut milk for a creamier finish.

Storage

Refrigerate for up to 4 days. Isombe reheats beautifully and the flavour deepens overnight.

Frequently Asked Questions