Entree: Burundi – Isombe (Stewed mashed cassava leaves cooked with peanut butter and smoked fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 35 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) cassava leaves, fresh or frozen (if fresh, stems removed)
- 2 smoked tilapia, cleaned and roughly broken into pieces, approx. 9–12 oz (250–340 g) each
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 1 hot pepper (scotch bonnet or chile), finely chopped (optional)
- 1/2 cup (120 g) smooth peanut butter (or ground roasted peanuts thinned with water)
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 cup (240 ml) water, plus more as needed
- 1 bouillon cube (optional)
- Salt to taste
- 1 tbsp (15 ml) lemon or lime juice

Instructions

1. If using fresh cassava leaves, wash and chop leaves finely. If using frozen, thaw and drain. Place cassava leaves in a large pot with 1 cup (240 ml) water and simmer gently, covered, for 25–35 minutes until leaves are very tender.
2. While the leaves cook, gently flake the smoked tilapia into large bite-sized pieces and set aside. Heat the palm oil in a skillet over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add the minced garlic, chopped tomatoes, and chopped hot pepper to the onions. Cook until tomatoes break down and the mixture is saucy, 5–7 minutes.
4. If the cassava leaves are tender, drain any excess water but reserve the cooking liquid. Mash the leaves coarsely in the pot with a potato masher or chop finely with a knife until a rough paste forms; return the mashed leaves to low heat.
5. Stir the tomato-onion mixture into the mashed cassava leaves. In a small bowl, whisk the peanut butter with 1/4 cup (60 ml) reserved cooking liquid (or water) until smooth, then add to the pot. Stir to combine thoroughly.
6. Add the flaked smoked fish to the pot, breaking apart gently to distribute without over-mashing. If the mixture is too thick, add additional reserved cooking liquid or water, a few tablespoons at a time, to reach a thick stewy consistency. Crumble in the bouillon cube if using.
7. Simmer the isombe on low for 10–15 minutes to allow flavors to meld, stirring occasionally to prevent sticking. Season with salt and finish with lemon or lime juice to brighten.
8. Serve hot alongside steamed rice, boiled plantains, or cassava porridge. Adjust salt and heat to taste.