Isombe with a Twist

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups spinach, chopped 2 cups spinach, chopped
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• 2 cups vegetable broth 2 cups vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3.
   Stir in the diced tomatoes and cook until they start to soften.
4. 4.
   Add the chopped spinach and sliced plantains to the pot, stirring well to combine.
5. 5.
   Sprinkle in the paprika, cayenne pepper, ground cumin, ground coriander, salt, and pepper. Mix until the spices are evenly distributed.
6. 6.
   Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cover the pot.
7. 7.
   Allow the stew to simmer for about 30 minutes, or until the plantains are tender and the flavors have melded together.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Isombe hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe for the best texture in the stew.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a chopped chili pepper.
• Serve the Isombe with steamed rice or ugali for a complete meal.
• If you prefer a smoother texture, you can blend a portion of the stew before serving.

Serving advice

Isombe is best served hot, straight from the pot. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

Serve the Isombe in individual bowls, allowing the vibrant green color of the stew to shine through. Pair it with a side of steamed rice or ugali for a visually appealing presentation.