Cassava Leaves And Eggplant Stew (mouthwatering Isombe)

Cassava Leaves and Eggplant Stew, also known as Isombe, is a traditional dish from Burundian cuisine. This mouthwatering stew is made with cassava leaves, eggplant, and a flavorful combination of spices, creating a rich and hearty meal.

Vegetarian Gluten Free Main Course Burundian Traditional Stew Cassava Eggplant
Cassava Leaves And Eggplant Stew (mouthwatering Isombe)

Ingredients

  • 2 cups cassava leaves, chopped
  • 1 large eggplant, diced
  • 1 onion, finely chopped
  • 3 tomatoes, chopped
  • 1 cup peanut butter
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Add the diced eggplant and cook for 5 minutes, stirring occasionally.
  4. Stir in the chopped tomatoes and cook for another 5 minutes.
  5. Add the cassava leaves and vegetable broth to the pot. Cover and simmer for 30 minutes.
  6. In a small bowl, mix the peanut butter with some of the hot liquid from the pot to create a smooth paste.
  7. Stir the peanut butter mixture into the stew and simmer for an additional 15 minutes.
  8. Season with salt and black pepper to taste.
  9. Serve the Isombe hot with steamed rice or ugali.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
12g
Fat
10g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serving Suggestions: Isombe pairs well with steamed rice, plantains, or ugali.

Tips & tricks

Tip: Adjust the amount of peanut butter to achieve the desired consistency and flavor of the stew.

Cost

$10