Isombe

Overview

Isombe is a beloved Central and East African staple: a vibrant, comforting stew built on finely pounded greens. Traditionally, it features cassava leaves enriched with a nutty swirl of peanut butter, a lush base of palm oil, and savory aromatics. Many communities add flakes of smoked fish for depth, and round it out with regional vegetables. It’s hearty, economical, and perfect with rice, fried plantains, or a mound of ugali.

Ingredients

• 6 cups finely chopped cassava leaves (fresh or thawed from frozen)
• 1/2 cup unsweetened peanut butter (smooth or crunchy)
• 1/4 cup palm oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 large ripe tomato, chopped
• 1 green bell pepper, chopped
• 1 cup flaked smoked fish (optional but traditional)
• 1 fresh chili, minced (to taste)
• 1 bouillon cube, crushed (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 3–4 cups hot water (as needed for braising)
• Cooked rice, fried plantains, or warm ugali for serving

Time and Yield

Prep: 20 minutes | Cook: 60 minutes (depending on tenderness of greens) | Serves: 4–6

Before You Start

If using older or very fibrous cassava leaves, pounding or processing them finely helps them become tender. Be sure your peanut butter is unsweetened. Warm your palm oil gently if it’s semi-solid so it pours easily.

Preparation

1. Prep the aromatics: Finely dice the onion, mince the garlic, chop the tomato and the green bell pepper, and mince the chili.
2. Rinse the greens: Rinse the chopped cassava leaves under cold running water, drain, and squeeze gently to remove excess moisture.
3. Warm the base: In a heavy pot, heat the palm oil over medium until shimmering, about 1 minute.

Cooking

1. Sweat aromatics: Add the onion with a pinch of salt. Cook until translucent, about 5 minutes. Stir in the garlic, then add the tomato, the green bell pepper, and the chili. Cook until the mixture reduces slightly, about 5 minutes.
2. Build the stew: Add the cassava leaves, the bouillon cube (if using), the black pepper, and 3 cups hot water. Bring to a gentle simmer, then cover and cook, stirring occasionally, for 30 minutes.
3. Enrich: Stir in the peanut butter until dissolved. If using, fold in the smoked fish. If the pot looks dry, add more hot water as needed to keep a stew-like consistency. Continue to simmer gently until the greens are tender and flavors are melded, about 20–30 minutes.
4. Season and finish: Taste and adjust with more salt and a pinch of black pepper. If you prefer a silkier texture, whisk in a spoonful of hot water and simmer another 2–3 minutes.

Serving

Serve Isombe hot with fluffy rice, crisp fried plantains, or soft ugali. A small drizzle of warmed palm oil on top adds shine and aroma, and a squeeze of heat from extra minced chili gives a lively kick.

Tips and Variations

• If the stew becomes too thick, loosen with a splash of hot water and simmer for 1–2 minutes.
• For extra savoriness, add more flaked smoked fish during the last 5 minutes so it stays aromatic.
• Adjust heat by increasing or reducing the chili.
• If your peanut butter is very thick, thin it with a few spoonfuls of hot water before stirring in.

Storage

Cool completely, then refrigerate airtight for up to 3 days. Reheat gently with a splash of hot water. Isombe also freezes well; thaw overnight and warm on low, adjusting with salt if needed.