Isombe

Dish

Isombe

Isombe is made by cooking cassava leaves and eggplant in a mixture of onions, garlic, and tomatoes. Peanut butter is added to the mixture to give it a creamy texture and nutty flavor. Isombe is typically served with ugali, a type of cornmeal porridge.

Jan Dec

Origins and history

Isombe is a traditional dish from Rwanda, and is also popular in neighboring countries such as Burundi and Uganda.

Dietary considerations

This dish is high in protein and fiber, and is suitable for vegetarians and vegans.

Variations

Variations of isombe may include different types of vegetables or spices.

Presentation and garnishing

Isombe is typically served in a bowl with ugali. Garnish with cilantro and a squeeze of lime juice.

Tips & Tricks

Use fresh cassava leaves if available, but frozen or dried leaves can also be used.

Side-dishes

Ugali is a common side dish for isombe.

Drink pairings

A cold beer or sweet tea pairs well with isombe.