Isombe (Rwandan Cassava Leaves with Eggplant)
Isombe is a flavorful and nutritious dish from Rwanda. Made with tender cassava leaves and eggplant, this dish is often enjoyed as a main course and is typically served with Rwandan staple foods like ugali or steamed rice.
Ingredients
- 2 bunches of cassava leaves
- 1 medium eggplant, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 1 tomato, diced
- 1 cup water
- Salt, 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 eggplant to the pot and cook for about 5 minutes, until slightly softened.
- Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
- Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
- Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
- Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
- Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
- Remove the pot from the heat and let the isombe rest for a few minutes before serving.