Rwandan Isombe

Ingredients:

500 g cassava leaves, washed and chopped (or other greens such as kale, collard greens)

6 spring onions, chopped

2 medium aubergines (eggplants), cubed

500 g spinach, washed and choppped

2 green bell peppers, sliced into pieces

3 tbsp palm oil

3 tbsp peanut butter

Cooking Instructions:

Add the cassava leaves (or other greens) to salted water and boil until tender. Add the chopped onions, aubergine, spinach and green peppers then cook on medium heat for 10 minutses. Add the palm oil and peanut butter and stir to form a smooth paste. Simmer for about 10 minutes, or until the sauce thickens and serve with rice and bread.

#rwanda #aubergine #eggplant #spinach #isombe #cassava #greenpepper #peanutbutter