Rwandan Cassava Leaf & Peanut Stew

Name: Rwandan Cassava Leaf & Peanut Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Rwandan
Ingredients: 500g prepared cassava leaves, thawed if frozen and finely chopped; 2 tbsp Vegetable oil; 1 large onion, finely chopped; 3 cloves Garlic, crushed; 15g fresh ginger, grated; 120g smooth peanut butter; 500ml vegetable stock, hot; 2 tomato, diced; 1 chilli, finely chopped, optional; 1 tsp salt

Soft cassava leaves simmered with tomatoes, aromatics and peanut butter for a richly savoury Rwandan side dish. Serve it with rice, beans or ripe plantain for a comforting meal.

55 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

500g prepared cassava leaves, thawed if frozen and finely chopped
2 tbsp Vegetable oil
1 large onion, finely chopped
3 cloves Garlic, crushed
15g fresh ginger, grated
120g smooth peanut butter
500ml vegetable stock, hot
2 tomato, diced
1 chilli, finely chopped, optional
1 tsp salt

Method

10 mins prep45 mins cook55 mins total

Heat the oil in a saucepan and soften the onion for 6 minutes. Add garlic, ginger and chilli and cook for 1 minute.
Stir in the cassava leaves, tomatoes, stock and salt. Cover and simmer for 30 minutes, stirring occasionally.
Mix the peanut butter with 100ml hot water, then stir it into the pan. Simmer uncovered for 10–15 minutes until thick and tender.
Taste for seasoning and serve with rice, beans or plantain.

Notes

Only use cassava leaves sold as prepared for cooking; do not use raw leaves.

Peanut butter should contain as little added sugar as possible.

About this recipe

Isombe is a gently simmered Rwandan dish made with prepared cassava leaves, tomatoes, aromatics and smooth peanut butter. The leaves cook down into a tender, savoury stew with a rounded nuttiness and enough body to sit comfortably beside a simple starch.

Use only cassava leaves that have been properly prepared for cooking, whether frozen or chilled, and follow the pack instructions for thawing. Serve the finished dish with rice, beans or ripe plantain, spooning over plenty of the peanut-rich sauce.

Rwandan Vegetarian Vegan