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.
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.
Delicious Isombe recipes
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