Isombe Cassava Leaves Stew Burundian Dish Recipe

Ingredients for Isombe Cassava Leaves Stew Burundian Dish

• Cassava
• Spinach
• Eggplant
• Cabbage
• 1 (14.5 ounce) can diced tomatoes
• Green Onions
• Cilantro
• Garlic
• Maggi Seasoning
• Black Pepper
• Garlic Powder
• Seasoning Salt
• 1 lb soup bones
• 1/2 cup peanut butter
• 1/2 cup palm oil

How to Make Isombe Cassava Leaves Stew Burundian Dish

1. Chop 1 large onion, 2 cloves garlic, and 1 inch ginger. Roughly chop 1 bunch of cassava leaves.
2. In a large pot, bring 6 cups of water to a boil. Add 1 lb soup bones, 2 tsp salt, 1 tsp ground cumin, and 1 tsp ground coriander. Simmer for 30 minutes.
3. Add the chopped cassava leaves, onion, garlic, and ginger to the simmering broth. Bring back to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in 1/2 cup palm oil. Continue to simmer until the oil is partially absorbed, about 10 minutes.
5. Add 1 (14.5 ounce) can of diced tomatoes, and simmer for another 10 minutes, until slightly thickened.
6. Stir in 1/2 cup peanut butter. Simmer for 5 minutes, stirring constantly, until the sauce is smooth and thickened. Taste and adjust seasoning as needed.
7. Serve hot over white rice and beans.