Isombe du Burundi (Cassava Greens Braised with Eggplant, Tomato & Roasted Peanut Sauce) – Authentic Burundi Recipe

Ingredients for Isombe du Burundi (Cassava Greens Braised with Eggplant, Tomato & Roasted Peanut Sauce) (4 Servings)

• 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or spinach/collard greens, prepped into bite-sized pieces
• 1.5 cups diced eggplant and plum tomatoes, washed and trimmed
• 1 cup smooth peanut butter
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Burundi seasoning (leeks/scallions, red palm or peanut oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves or spinach/collard greens for 5 minutes.
2. Add minced onion, garlic, garlic, and leeks/scallions, red palm or peanut oil, stirring for 2 minutes until deeply aromatic.
3. Add diced eggplant and plum tomatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in smooth peanut butter right before serving warm.