Isombe (cassava leaves)

Ingredients

• 200 g ground dried cassava leaves (isombe)Find in the shop →
• 1 eggplant, 1 onion, 1 leekFind in the shop →
• 2 tablespoons peanut pasteFind in the shop →
• 100 ml palm oilFind in the shop →
• 1 smoked or dried fish (optional)Find in the shop →
• Salt, 1 stock cubeFind in the shop →

Method

1. Boil the leaves in 1.5 litres of water for 30 minutes (the instant version cooks faster: follow the packet).
2. Add the diced onion, leek and eggplant; cook for 20 minutes.
3. Thin the peanut paste with a little broth and stir it in.
4. Add the flaked fish, palm oil, salt and stock cube.
5. Simmer for 15 minutes until thick. Serve with ugali, rice or bananas.