Isombe Rwandais (Pounded Cassava Leaves Braised with Leeks, Eggplant & Peanut Paste) – Authentic Rwanda Recipe
Rwanda’s cherished national dish slow-simmered with leeks and enriched with velvety roasted peanut paste.
- Country of Origin
- 🇷🇼 Rwanda (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely pounded cassava leaves (or spinach/collard greens), Diced green eggplant and leeks, Creamy roasted peanut butter and steamed rice, Red palm or sunflower oil, Garlic
Ingredients for Isombe Rwandais (Pounded Cassava Leaves Braised with Leeks, Eggplant & Peanut Paste) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely pounded cassava leaves (or spinach/collard greens), prepped into bite-sized pieces
- 1.5 cups diced green eggplant and leeks, washed and trimmed
- 1 cup creamy roasted peanut butter and steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm or sunflower oil
- 1.5 tbsp traditional Rwanda seasoning (garlic, sweet onion, green bell pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely pounded cassava leaves (or spinach/collard greens) for 5 minutes.
- Add minced onion, garlic, red palm or sunflower oil, and garlic, sweet onion, green bell pepper, stirring for 2 minutes until deeply aromatic.
- Add diced green eggplant and leeks and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in creamy roasted peanut butter and steamed rice right before serving warm.