When in Rwanda, you can’t say you have had a meal until you taste Isombe. The meal that originally came from DR Congo and eventually filtered through to Rwanda and Burundi is made of cassava leaves and enjoyed in many forms.

Ingredients

l 1 small cabbagel 4 medium tomatoesl 4 bunches green onionsl 1 bunch cilantrol 1 garlicl 1 Maggi seasoningl 1 tablespoon black pepperl 1 tablespoon garlic powderl 1 tablespoon seasoning saltl 1 lb soup bonesl 2 teaspoons peanut butterl 1 lb palm oil

Total Time: 2 hrs

Prep Time: 30 minCook Time: 1 hr 30 min

Procedure

l Chop all the vegetablesl Meanwhile boil 6 cups of water with the soup bones and all condiments.l Add cassava leaves and all the veggies except tomatoes when the water starts boiling.l When water is almost drying out, add palm oil; let it cook and boil until the oil is almost evaporating.l Add chopped tomatoes, boil until almost dry.l Finally add peanut butter.

Isombe also often has a meaty flavour but no meat is used. To provide this flavour, beef stock from boiled bones is used. Chicken bones can be used as well for a vegan meal.