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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Rwanda

Isombe na Kariyo (Cassava Leaves with Pumpkin)

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.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.