Isombe (Rwandan Cassava Leaves with Eggplant)
Isombe is a Rwandan stew of cassava leaves and eggplant that turns a humble pot of greens into a main dish. The leaves are simmered for a full hour with onion, garlic and tomato until they go soft and deeply savory, while the eggplant adds body. Serve it with ugali or steamed rice. If you cannot find cassava leaves, spinach or collard greens make a workable substitute.
Instructions
Cut the tough stems off the cassava leaves and wash the leaves well under running water to remove any grit. Chop the leaves into smaller pieces and set them aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic and cook until the onion turns translucent and smells fragrant.
Stir in the diced eggplant and cook for about 5 minutes, until it has softened slightly.
Add the chopped cassava leaves and the diced tomato and stir until everything is mixed together. Pour in the water, season with salt, and stir again.
Turn the heat to low, cover the pot, and simmer for about 1 hour. Stir now and then, and add a little more water if the pot starts to stick or the stew is too thick. It is ready when the cassava leaves are tender and cooked through.
Taste and add more salt or other spices if you like. Take the pot off the heat and let the isombe rest for a few minutes before serving.
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