Cookbook: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.

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.