Entree: Rwanda – Isombe (Mashed cassava leaves with smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) cassava leaves, blanched, drained and finely chopped (fresh or thawed frozen)
- 8 oz (225 g) smoked fish (tilapia or mackerel), cleaned and flaked
- 1/2 cup (120 g) unsweetened peanut butter (or ground roasted peanuts)
- 2 tbsp (30 ml) vegetable oil or palm oil
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 1 small hot chili (scotch bonnet or bird’s eye), finely chopped (optional)
- 1 cup (240 ml) water or light vegetable broth, more as needed
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional, to brighten)

Instructions

1. If using fresh cassava leaves, boil them in salted water until very tender (30–45 minutes depending on leaf maturity), then drain and finely chop or pound to a coarse mash. If using pre-cooked or frozen leaves, thaw and chop finely.
2. In a heavy pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the garlic and chopped chili (if using) and cook 1–2 minutes.
3. Add the chopped tomato and cook until it softens and releases juices, about 4–5 minutes. Stir in the flaked smoked fish and break it into bite-sized pieces.
4. In a bowl, thin the peanut butter with the water or broth until pourable (adjust thickness to preference). Pour the peanut mixture into the pot and stir to combine, bringing the mixture to a gentle simmer.
5. Add the chopped cassava leaves to the pot, stir thoroughly so the leaves are evenly coated with the peanut-fish sauce. Simmer gently, stirring occasionally, until flavors meld and the isombe is creamy, about 15–20 minutes. Add more water/broth if too thick.
6. Taste and season with salt and pepper (careful with salt if smoked fish is salty). Stir in lemon juice if using to brighten the flavor.
7. Serve hot as a main course alongside plantains, rice, or a stiff porridge.