Isombe

Ingredients9

• cassava leaves500 g
• peanut butter150 g
• onion2
• eggplant1
• vegetable oil3 tbsp
• garlic2 cloves
• chili pepper1
• salt1 tsp
• water500 ml

Method

1. Rinse the cassava leaves well, then boil them in plenty of water for about 20 minutes and drain.
2. Chop the boiled leaves finely. Dice the onion, eggplant, garlic, and chili.
3. Heat the oil in a pot and sauté the onion and garlic until soft.
4. Add the eggplant and chili and cook for a few minutes.
5. Stir in the cassava leaves and water, cover, and simmer for about 40 minutes, stirring occasionally.
6. Mix the peanut butter with a little hot cooking liquid until smooth, then stir it into the pot.
7. Season with salt and simmer uncovered until thick and the leaves are very tender, about 15 minutes.
8. Serve hot with rice, ugali, or boiled plantain.