Isombe Fusion Delight

Ingredients

In the original Rwandan Isombe, the dish primarily consists of cassava leaves, onions, and spices. However, in this Eurasian adaptation, we incorporate additional ingredients such as lemongrass, kaffir lime leaves, and coconut milk to infuse the dish with the aromatic flavors of Eurasian cuisine. These additions enhance the overall taste profile and create a unique fusion experience. We alse have the original recipe for Isombe, so you can check it out.

• 500g (1.1 lb) cassava leaves 500g (1.1 lb) cassava leaves
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the cassava leaves thoroughly and remove any tough stems. Chop the leaves into small pieces.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
3. 3.
   Add the tomatoes to the pan and cook until they soften.
4. 4.
   Stir in the ground turmeric, cumin, and coriander, and cook for another minute to release their flavors.
5. 5.
   Add the cassava leaves to the pan and mix well with the spices and vegetables.
6. 6.
   Place the lemongrass stalks and kaffir lime leaves on top of the mixture.
7. 7.
   Pour in the coconut milk and season with salt to taste.
8. 8.
   Reduce the heat to low, cover the pan, and let the dish simmer for about 30 minutes, or until the cassava leaves are tender.
9. 9.
   Remove the lemongrass stalks and kaffir lime leaves before serving.
10. 10.
    Isombe Fusion Delight is now ready to be enjoyed!

Treat your ingredients with care...

• Cassava leaves — Ensure that the tough stems are removed before chopping the leaves. Thoroughly wash the leaves to remove any dirt or impurities.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.

Tips & Tricks

• If cassava leaves are not available, you can substitute with spinach or collard greens for a similar texture.
• Adjust the amount of spices according to your preference for spiciness.
• For a creamier texture, add an extra splash of coconut milk.
• Serve Isombe Fusion Delight with steamed rice or crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Garnish Isombe Fusion Delight with freshly chopped cilantro or basil leaves for a burst of freshness. Serve it as a main dish accompanied by steamed rice or as a side dish alongside grilled fish or chicken.

Presentation advice

Present Isombe Fusion Delight in a shallow bowl, allowing the vibrant green color of the dish to shine through. Place a sprig of fresh herbs on top for an elegant touch. Serve with a side of steamed rice or warm bread.