Greens and other vegetables grown by farmers like Israel Nsengiyumva might end up in a popular Rwandan dish called isombe. The combination of fresh vegetables and peanut butter blends together into mouthwatering healthy goodness that can be served as a side or main dish. Try this isombe recipe with your family!
Recipe for isombe, cooked vegetables with peanut butter
- 3 cups chicken or beef broth (can substitute with water)
- 1 pound cassava leaves, washed and chopped (can substitute with kale or collard greens)
- 1 pound spinach, washed and chopped
- 6 green onions, chopped
- 2 eggplant, cubed
- 3 bell peppers, sliced into strips
- 3 tablespoons oil
- 3 tablespoons peanut butter
- Salt to taste
- Bring the chicken or beef broth to a boil in a large stockpot.
- Add the cassava leaves, cover, and then boil until tender.
- Add the chopped spinach, green onions, eggplant, and bell peppers, cover again, then cook on medium heat for 10 minutes.
- Add the oil and peanut butter, and stir to form a smooth paste.
- Uncovered, simmer for about 10 minutes or until it thickens. Drain any excess liquid, then salt to taste.
- To complete your traditional Rwandan meal, serve with rice and bread.