Isombe is a traditional African stew originating from the Democratic Republic of Congo, which eventually spread to countries such as Rwanda and Burundi. It is a popular stew made with mashed cassava leaves and other ingredients such as tomatoes, onions, cilantro, garlic, Maggi seasoning and peanut butter. The dish often has a meaty flavor, although it contains no meat, due to the broth made from boiled beef bones.
This stew is very rich in protein, fiber, vitamin C, beta-carotene, potassium, iron, zinc, manganese and magnesium. It contributes to the formation of healthy bones and helps maintain good digestion.
Isombe is traditionally served alongside rice or beans.
RECIPE
Ingredients:
- 1 small cabbage
- 4 medium tomatoes
- 4 green onions
- 1 bunch of cilantro
- 1 head of garlic
- 1 Maggi seasoning cube
- 1 tablespoon of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of salt
- 1/2 kg of beef bones for soup
- 2 teaspoons of peanut butter
- 1/2 kg of palm oil or vegetable oil
Total time to prepare: 2 hrs
Prep time: 30 min — Cook time: 1 hr 30 min
Method:
Chop all the vegetables.
Boil 6 cups of water with the bones and all the ingredients to make a broth.
When the water begins to boil, add the cassava leaves and all the vegetables except the tomatoes.
When the water has almost completely evaporated, add the palm oil. Let it cook and boil until the oil has almost completely evaporated.
Add the chopped tomatoes and boil until almost dry. Finally, add the peanut butter.
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Source: Mom Koumba
