From the Field

In the kitchen: Isombe recipe

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

Ingredients:

  • 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

Instructions:

  1. Bring the chicken or beef broth to a boil in a large stockpot.
  2. Add the cassava leaves, cover, and then boil until tender.
  3. Add the chopped spinach, green onions, eggplant, and bell peppers, cover again, then cook on medium heat for 10 minutes.
  4. Add the oil and peanut butter, and stir to form a smooth paste.
  5. Uncovered, simmer for about 10 minutes or until it thickens. Drain any excess liquid, then salt to taste.
  6. To complete your traditional Rwandan meal, serve with rice and bread.

 

Read more recipes from around the worldDid you make isombe? We want to see pictures! Send your photos to us at [email protected] or tag us @worldvisionusa on Instagram or Facebook

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