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Burundian Isombe (Cassava Leaf Stew)

Burundian Isombe (Cassava Leaf Stew) is a traditional Burundian recipe for a classic savoury cassava cake/bread typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Burundian version of: Cassava Leaf Stew (Burundian Isombe).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

4

Rating:

Tags : Spice RecipesVegetable RecipesBurundi Recipes

This particular recipe is also prepared in Rwanda, though cassava leaf based stews are made throughout Africa. In Africa the cassava leaves are usually bought whole and shredded by hand for you at the market either in a hand-cranked mincer or by rolling up and shredding with a sharp knife. In West African stores you can buy frozen and ready-shredded cassava leaves. I'm classifying this as an offal-based dish as roasted bones are essential in providing flavour.

Ingredients:

500g cassava leaves, finely shredded
100g spinach, finely shredded
1/4 large aubergine, chopped
1/4 small cabbage, chopped
1 medium tomato, chopped
1 bunch of spring onions (with greens), chopped
5g coriander, stems and leaves shredded
1 garlic clove, finely chopped
1/2 maggi seasoning cube
1 tsp freshly-ground black pepper
1/2 tsp sea salt
100g soup bones, cracked
2 tsp peanut butter
120ml red palm oil

Method:

Place the soup bones on a baking tray then roast in an oven pre-heated to 200°C for 30 minutes (this intensifies the flavours).

Turn the roasted soup bones into a large stock pot, add 300ml water and mix in the Maggi cube, black pepper and salt. Bring to a boil then mix in the cassava leaves, spinach, aubergine, spring onions, coriander and garlic. Cover and simmer for about 40 minutes, or until the mixture is almost dry (stir occasionally to prevent the mixture from sticking).

Add the palm oil, stir to combine and bring back to a boil. Now stir inn the tomato and boil for about 20 minutes more, or until almost dry.

Stir in the peanut butter, remove the soup bones and serve.