SIXTO CARREON

Search

Home · Recipes

Rwandan Isombe — Cassava Leaves with Groundnuts

By
1–2 minutes

A Rwandan cassava-leaf stew enriched with groundnuts and vegetables.

Chef-tested
Rate this recipe
Jump to recipe
Isombe cassava-leaf stew in a white serving bowl with its wooden spoon.

Isombe is a familiar Rwandan dish made from cassava leaves cooked until tender, often with groundnuts and other vegetables. It is commonly served with staples such as ugali, rice or plantain.

Explore more Rwanda recipes in the World Recipe Atlas →

Prep
20 minutes
Cook
55 minutes
Serves
6

The recipe

As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.

Ingredients

Method

  1. Combine prepared cassava leaves, onion, eggplant and water or stock in a heavy pot.

  2. Simmer gently for about 30 minutes, stirring occasionally.

  3. Whisk peanut butter with hot cooking liquid until smooth and stir it into the pot.

  4. Add oil and optional chili and continue cooking for 20–25 minutes until thick and tender.

  5. Season and serve hot.

Chef’s notes

Use cassava leaves packaged for cooking and follow the producer’s directions. Keep the heat moderate once groundnuts are added.

Substitutions

Pumpkin or another soft vegetable can replace eggplant. Neutral oil gives a lighter flavor than palm oil.

Serve with

Ugali, rice or boiled plantain

Storage

Refrigerate for up to 3 days and reheat thoroughly.

Allergens

Contains peanuts.

Always Cook with Heart. Always!

Explore Related Recipes

Learn More

About the Contributor

Written by

Sixto Carreon

Sixto Carreon is a Filipino chef, cookbook author and hospitality writer based in Singapore. Originally from Taytay, Palawan, he has spent more than 14 years in luxury hospitality, with experience in hotel kitchens and banquets. His cookbooks, including The Southeast Asian Flavors, Unpopular Flavors and Filipino Comforts, explain both how a dish is made and why it works. His Pocket Chef guides organise kitchen knowledge for working cooks, and Hospitality at Heart shares practical lessons on service and leadership. He is also the author of the novel The Seventh Course.

Meet the editorial team →

Explore the ingredients and techniques

Explore the cuisine, ingredients, techniques and tools connected to this recipe.