Rwandan Isombe Cassava Leaf and Peanut Stew

Ingredients

• 10 cups cassava leaves or spinach, finely chopped
• 1/2 cup smooth peanut butter
• 3 tbsp neutral or red palm oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 3 ripe tomatoes, diced
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using true cassava leaves, pound or pulse them and plan on long cooking; raw cassava leaf must be thoroughly cooked before it is safe and palatable. Spinach needs far less time.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat 2 tablespoons of the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, ginger, and chili for 30 seconds, then the tomatoes, and cook for 8 minutes until they collapse and the oil separates.
5. Add the leaves in handfuls with the stock, cover, and cook over low heat for 45 minutes for cassava leaves or 20 minutes for spinach, stirring occasionally, until completely tender and dark.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid in a bowl until smooth and pourable, then stir it back into the pot. Spooned in neat it seizes into lumps.
7. Simmer uncovered for 15 minutes more, stirring often so the peanut sauce does not catch on the base, until it is thick enough to mound on a spoon and oil rises to the surface.
8. Stir in the remaining oil, season with salt and lime, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.