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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.

Source and licence

"Isombe (Rwandan Cassava Leaves with Eggplant)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Isombe_(Rwandan_Cassava_Leaves_with_Eggplant), revision 4629623), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Isombe_(Rwandan_Cassava_Leaves_with_Eggplant)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4629623

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
  2. 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.
  3. Add the diced eggplant to the pot and cook for about 5 minutes, until slightly softened.
  4. Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
  5. Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
  6. 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.
  7. Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
  8. Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
  9. Remove the pot from the heat and let the isombe rest for a few minutes before serving.