Cookbook:Isombe na Kariyo (Cassava Leaves with Pumpkin)
Isombe na Kariyo (Cassava Leaves with Pumpkin) | |
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Category | African recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
edit- 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
edit- Large pot
- Knife
- Cutting board
- Wooden spoon
Procedure
edit- Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
- 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.
- Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
- Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
- Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
- Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
- Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
- Taste and adjust the seasoning if needed.
- Remove from heat and transfer to a serving dish.
- Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.
Notes, tips, and variations
edit- 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.