Isombe Spirals

About Isombe Spirals

Isombe is a traditional dish that originates from Central Africa, primarily enjoyed in countries like Rwanda, Burundi, and the Democratic Republic of the Congo. It is made from the leaves of the cassava plant, combined with other local ingredients to create a rich, flavorful dish. Traditionally, it is consumed with starchy foods like maize porridge or rice. For this recipe, we put a twist on the classic by incorporating spiral pasta, thus creating Isombe Spirals—a delightful fusion of the old and the new.

History of Isombe

Historically, isombe has been a staple in Central African diets due to its inexpensive and readily available ingredients. Cassava was introduced to Africa from South America in the 16th century and quickly became a beloved crop. The leaves of the cassava plant, when cooked properly, are highly nutritious and a key element in many African communities. Isombe is traditionally made by pounding cassava leaves with a wooden mortar and pestle until smooth, then simmering them with ingredients such as peanut butter, palm oil, and onions, providing a delicious and protein-rich accompaniment to meals.

Ingredients

• Cassava leaves - 500g, fresh or frozen
• Spiral pasta - 400g
• Onion - 1 large, chopped
• Peanut butter - 100g
• Red chili pepper - 1 or to taste, chopped
• Palm oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Salt - to taste
• Black pepper - to taste
• Water - as needed

Preparation

Step 1: Preparing the Cassava Leaves

If you are using fresh cassava leaves, first wash them thoroughly. Remove the fibrous stems and chop the leaves finely. If you are using frozen cassava leaves, make sure they are completely thawed before use.

Step 2: Cooking the Spiral Pasta

To prepare the spiral pasta, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente. Once cooked, drain and set aside.

Cooking Process

Step 1: Sautéing Aromatics

In a large pot over medium heat, add the palm oil. Once hot, add the onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

Step 2: Adding Cassava Leaves

Add the chopped cassava leaves to the pot, stirring to combine with the sautéed onions and garlic. Cook the mixture for about 5 minutes, allowing the leaves to wilt.

Step 3: Incorporating Flavor

Add the peanut butter, stirring until it melts and coats the leaves evenly. Season with salt and black pepper to your taste, and add the chopped red chili pepper for some heat.

Step 4: Simmering the Mixture

Add enough water to cover the leaf mixture completely. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for approximately 30 minutes, stirring occasionally to prevent sticking.

Step 5: Combining with Pasta

Once the cassava leaf mixture is tender and well-cooked, add the cooked spiral pasta to the pot. Stir until the pasta is well coated with the creamy cassava mixture. Adjust seasonings if necessary.

Step 6: Finishing Touches

Allow the dish to cook for an additional 5-10 minutes to let the flavors meld together, and everything is heated through. Your Isombe Spirals are now ready to enjoy.

Enjoying Your Meal

Isombe Spirals can be enjoyed as a main dish or a side dish for grilled meats or vegetarian protein. Serve warm and enjoy the rich, nutty flavors with the pleasant texture of pasta. Pair with a refreshing salad or a glass of red wine to complement the rich flavors of peanut and cassava. Set a cooking timer to ensure each component is perfectly prepared, and take time to enjoy the depth of flavors in this unique twist on a traditional recipe.