Burundian Isombe (Cassava Leaves Stew)

Ingredients

• 1 kg pounded cassava leaves (fresh or frozen)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 cup peanut butter or ground peanuts
• 2 tbsp palm oil
• 1 eggplant, diced
• 2 cups water
• Salt to taste
• 1 chili pepper, whole (optional)

Instructions

1. 1If using fresh cassava leaves, pound them well and boil in water for 30-40 minutes until tender, then drain.
2. 2Heat palm oil in a pot and sauté the chopped onion until translucent.
3. 3Add the chopped tomatoes and diced eggplant, cooking until softened.
4. 4Stir in the cooked cassava leaves and enough water to keep the mixture moist.
5. 5Whisk in the peanut butter until fully incorporated and the stew turns creamy.
6. 6Add the whole chili pepper for gentle heat and simmer for 20-25 minutes, stirring occasionally.
7. 7Season with salt, remove the chili before serving, and serve hot with ubugali or rice.

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