Isombe na Kariyo (Cassava Leaves with Pumpkin)
Isombe na kariyo is a delightful Rwandan dish that combines tender cassava leaves with pumpkin. This flavorful and nutritious dish is a popular choice in Rwandan cuisine. The cassava leaves are cooked until tender and mixed with sautéed pumpkin, creating a delicious harmony of flavors.
Ingredients
- 2 bunches of cassava leaves
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 small pumpkin, peeled and diced
- 1 cup water
- Salt to taste
- Black pepper to taste
Instructions
- Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
- Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
- Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
- Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
- Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
- Taste and adjust the seasoning if needed.
- Remove from heat and transfer to a serving dish.
- Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.