Isombe na Kariyo (Cassava Leaves with Pumpkin)
Isombe na kariyo is a Rwandan stew of cassava leaves and pumpkin, simmered slowly in one pot. The long cooking is the point: it turns the tough, deep green leaves tender while the pumpkin softens into the sauce and adds a gentle sweetness. Onion and garlic give it a savory base, and nothing else is needed. It is easy to make, keeps for a few days, and pairs well with ugali or rice.
Instructions
Pull the tough stems off the cassava leaves and wash the leaves well under running water. Chop them into small pieces.
Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and smells fragrant.
Stir in the diced pumpkin and cook for about 5 minutes, until it starts to soften.
Add the chopped cassava leaves and stir until they are mixed in with the pumpkin and onion. Pour in the water, season with salt and black pepper, and stir again.
Cover the pot and simmer for 30 to 40 minutes, until the cassava leaves are tender. Stir now and then, and add a little more water if the pot looks dry or the stew is thicker than you want.
Taste and adjust the salt and pepper. Serve hot as a main or a side, with ugali or steamed rice.
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