East Africa · Main
Isombe (Rwandan Cassava Leaves Stew with Peanut Paste)
Pounded tender cassava leaves slow-braised with leeks, eggplant, and rich roasted peanut paste.
The story
Isombe holds an iconic status across the hills of Rwanda, traditionally prepared by pounding fresh young manioc leaves in heavy wooden mortars called isekuru. Enriched with ground peanuts and garden vegetables, it is the centerpiece of Rwandan family gatherings and Sunday dinners.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Igitoki (Steamed Mashed Green Bananas)
Tender green highland bananas gently simmered in a rich tomato, bean, and palm oil sauce before being crushed into a fragrant mash.
Ibijumba (Boiled Sweet Potato Wedges)
Earthy, naturally sweet boiled white-fleshed sweet potato wedges simmered with sea salt and fresh mountain herbs until buttery tender.
Igisafuriya (Chicken, Plantain, and Greens One-Pot)
A rich Rwandan one-pot braise of browned chicken, green matooke plantains, and tender spinach in an aromatic tomato-vegetable sauce.
Inkoko n'Imyumbati (Free-Range Chicken and Boiled Cassava)
Tender stewed free-range rooster pan-seared and simmered in an aromatic tomato broth, paired with dense, floury steamed cassava roots.