Isombe Cassava Leaves Stew Burundian Dish
Dive into the rich, earthy flavors of Isombe, a comforting Burundian cassava leaves stew that’s both nutritious and deeply satisfying. Crafted from tender cassava leaves simmered with creamy peanut butter, aromatic garlic, and a vibrant medley of tomatoes and green bell peppers, this traditional dish showcases the heart of Burundian home cooking. Optional smoked fish adds a subtle, savory depth, while its versatility makes it perfect paired with rice, plantains, or ugali. Easy-to-follow steps and simple, wholesome ingredients make this authentic African recipe accessible for home cooks looking to explore global flavors. Whether you’re honoring your heritage or discovering new cuisines, this cassava leaf stew promises a hearty, flavor-packed meal worth savoring.
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Recipe Information
Ingredients
- 500 grams cassava leaves (fresh or frozen)
- 100 grams peanut butter (unsweetened, natural)
- 1 large onion (finely chopped)
- 2 large tomatoes (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons vegetable oil
- 500 milliliters water
- 150 grams smoked fish (optional, cooked and deboned)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
If using fresh cassava leaves, thoroughly wash them, chop them into small pieces, and boil them in water for 30-40 minutes to soften. If using frozen cassava leaves, thaw and rinse them.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, approximately 5 minutes.
Add the minced garlic, chopped tomatoes, and green bell pepper to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.
Add the softened cassava leaves to the pot. Stir well to combine the vegetables and cassava leaves.
Pour in the water and peanut butter. Stir until the peanut butter is completely dissolved into the liquid.
If using smoked fish, add it to the pot at this stage. Stir gently to avoid breaking the pieces of fish.
Season with salt and black pepper. Reduce the heat to low and simmer the stew for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning if necessary. Serve hot, optionally alongside steamed rice, plantains, or ugali.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 475 mg | 37% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
