Rwandan Isombe – Cassava Leaf & Peanut Stew

⏱ 75 min · Serves 4

Rich, earthy and deeply comforting, Isombe is one of Rwanda's most beloved dishes. Slow-simmered cassava leaves melt into a velvety stew, laced with creamy ground peanuts, sweet onion and a hint of chilli. Served over ugali or rice, it is humble, nourishing and utterly satisfying.

Per serving: 312 kcal · 11.2g protein · 14.5g carbs · 23.8g fat

Ingredients

• 400g frozen cassava leaves, thawed (or 200g dried, rehydrated overnight)
• 150g roasted unsalted peanuts, ground to a coarse powder
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 medium tomato, diced
• 1 green chilli, finely sliced
• 3 tbsp vegetable oil
• 400ml water or light vegetable stock
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• Cooked ugali, rice or plantain, to serve

Method

1. If using frozen cassava leaves, squeeze out excess water and chop finely. If rehydrated dried leaves, drain well and chop.
2. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 8 minutes until soft and golden.
3. Add the garlic and green chilli and cook for 2 minutes, stirring constantly, until fragrant.
4. Stir in the diced tomato and cook for 3–4 minutes until it breaks down into the base.
5. Add the chopped cassava leaves and stir well to coat in the aromatics. Pour in the water or stock and bring to a gentle simmer.
6. Cover and cook on low heat for 40 minutes, stirring every 10 minutes, until the leaves are completely tender and the stew has thickened.
7. Stir in the ground peanuts a little at a time, mixing thoroughly to prevent lumps. The stew should become thick, creamy and rich.
8. Season with salt and black pepper. If the stew is too thick, add a splash of water and stir. Simmer uncovered for a further 5 minutes.
9. Taste and adjust seasoning. Serve hot alongside ugali, steamed rice or fried plantain.