Cookbook:Isombe na Kariyo (Cassava Leaves with Pumpkin)

Isombe na Kariyo (Cassava Leaves with Pumpkin)
Category	African recipes
Difficulty

Cookbook | Ingredients | Recipes

Isombe na kariyo is a delightful Rwandan dish that combines tender cassava leaves with pumpkin. This flavorful and nutritious dish is a popular choice in Rwandan cuisine. The cassava leaves are cooked until tender and mixed with sautéed pumpkin, creating a delicious harmony of flavors.

Ingredients

• 2 bunches of cassava leaves
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 small pumpkin, peeled and diced
• 1 cup water
• Salt to taste
• Black pepper to taste

Equipment

• Large pot
• Knife
• Cutting board
• Wooden spoon

Procedure

1. Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
3. Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
4. Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
5. Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
6. Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
7. Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
8. Taste and adjust the seasoning if needed.
9. Remove from heat and transfer to a serving dish.
10. Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.

Notes, tips, and variations

• If cassava leaves are not available, you can substitute with other leafy greens like spinach or collard greens.
• You can add other vegetables like bell peppers or carrots to enhance the dish's flavor and nutritional value.
• Adjust the seasoning according to your taste preference. Feel free to add spices like curry powder or chili flakes for an extra kick.
• Leftover isombe na kariyo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving
• Cassava leaves are rich in vitamins A, C, and E, as well as dietary fiber. Pumpkin is a good source of vitamins and minerals, including vitamin A and potassium.