Isombe

Ingredients

2 cups cassava leaves (fresh or frozen), chopped
1/2 cup ground peanuts (or peanut butter)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1-2 tablespoons vegetable oil
1-2 tablespoons tomato paste
1 teaspoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1-2 cups chicken or vegetable broth
Salt and black pepper to taste
1 cup cooked meat (optional, e.g., beef, chicken, or fish), cut into bite-sized pieces

Instructions

Prepare the Cassava Leaves

If using fresh cassava leaves, rinse them thoroughly and remove any tough stems. Blanch the leaves in boiling water for about 5 minutes, then drain and chop. If using frozen cassava leaves, thaw them and chop as needed.

Cook the Aromatics

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and chopped bell pepper, and cook for another 2 minutes.

Add Tomato Paste and Spices

Stir in the tomato paste, ground paprika, ground cumin, and dried thyme. Cook for 2-3 minutes until the spices are fragrant and the tomato paste is well incorporated.

Combine Ingredients

Add the chopped cassava leaves to the pot and stir to combine with the aromatic mixture. Cook for about 5 minutes.

Add Broth

Pour in the chicken or vegetable broth, enough to cover the cassava leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the leaves are tender and the flavors have melded together.

Add Peanuts and Meat

Stir in the ground peanuts (or peanut butter) and cooked meat (if using). Continue to simmer for an additional 10-15 minutes, allowing the flavors to develop and the sauce to thicken. Season with salt and black pepper to taste.