Isombe (Rwandan Cassava Leaves)

Ingredients

• 4 cups pounded or finely chopped cassava leaves
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup ground peanuts
• 2 tbsp palm oil or vegetable oil
• 1 eggplant, diced (optional)
• Salt to taste

Instructions

1. 1Simmer the cassava leaves in water for 25-30 minutes until tender, then drain well.
2. 2Heat oil in a pot and sauté the onion until soft.
3. 3Add tomatoes and eggplant, if using, and cook until softened.
4. 4Stir in the ground peanuts and a little water to make a paste.
5. 5Add the cooked cassava leaves and mix well to combine with the sauce.
6. 6Simmer 10-15 minutes, stirring occasionally, until the flavors meld.
7. 7Season with salt and serve with ubugali or plantains.

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