Entree: Burundi – Central Culinary Region – Isombe (Mashed cassava leaves cooked with peanut paste and palm oil, often served with smoked fish and plantains)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) cassava leaves, fresh or frozen (if fresh, very finely chopped)
- 8 oz (225 g) spinach or amaranth greens, washed and chopped
- 2 tbsp (30 ml) red palm oil (substitute vegetable oil if unavailable)
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 hot chili, minced (optional)
- 1 cup (240 g) natural peanut butter (or 1 cup ground roasted peanuts)
- 1 cup (240 ml) water or light stock
- 2 smoked tilapia, approx. 8 oz (225 g) each, gutted and cleaned
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) lime juice (optional)
- 3 medium plantains, peeled and boiled, about 1.5 lb (700 g) for serving

Instructions

1. If using fresh cassava leaves, rinse thoroughly and place in a large pot with water to cover; boil until very soft and tender, 30–45 minutes. If using frozen, thaw and blanch 5–10 minutes until tender. Drain well.
2. Mash the cooked cassava leaves coarsely with a mortar and pestle or pulse briefly in a food processor until a rough paste forms. Mix in the chopped spinach so the greens are well incorporated.
3. In a heavy skillet or saucepan, heat the red palm oil over medium heat. Sauté the chopped onion until translucent, then add garlic and minced chili and cook 1–2 minutes until fragrant.
4. Stir the mashed leaves and spinach into the pan. Add the peanut butter and 1 cup (240 ml) water or stock, stirring to combine. Simmer gently, stirring occasionally, for 10–15 minutes until the mixture is thick and cohesive. Add a little more water if it becomes too dry.
5. Meanwhile, score the smoked tilapia and steam or simmer briefly until warmed through, about 6–8 minutes. Flake the fish, removing large bones, and fold most of the flaked fish into the isombe, reserving some for garnish.
6. Season the isombe with salt and lime juice to taste. Serve hot with boiled plantains on the side and top with reserved smoked fish.