Cookbook:Isombe (Rwandan Cassava Leaves with Eggplant)

Isombe is a flavorful and nutritious dish from Rwanda. Made with tender cassava leaves and eggplant, this dish is often enjoyed as a main course and is typically served with Rwandan staple foods like ugali or steamed rice.

Ingredients

 * 2 bunches of cassava leaves
 * 1 medium eggplant, diced
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 1 tomato, diced
 * 1 cup water
 * Salt, to taste

Equipment

 * Large pot
 * Cutting board
 * Knife

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 eggplant to the pot and cook for about 5 minutes, until slightly softened.
 * 4) Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.
 * 5) Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.
 * 6) Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.
 * 7) Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.
 * 8) Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.
 * 9) Remove the pot from the heat and let the isombe rest for a few minutes before serving.

Notes, tips, and variations

 * If cassava leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture.
 * It is important to thoroughly wash the cassava leaves to remove any dirt or impurities.
 * Leftover isombe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * This dish pairs well with grilled meats, fish, or other Rwandan side dishes such as agatogo (steamed cassava leaves) or amatobe (steamed squash).

Nutrition

 * Cassava leaves are rich in vitamins A, C, and E, as well as dietary fiber.
 * Eggplant is a good source of antioxidants and fiber, and it is low in calories.
 * This dish can be part of a healthy, plant-based diet.