Rwandan-Inspired Isombe with Plantains

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 can (14 ounces) diced tomatoes
• 1/3 cup natural creamy peanut butter
• 3/4 cup low-sodium vegetable broth
• 1 teaspoon kosher salt
• 12 ounces frozen chopped spinach or cassava leaves, thawed
• 2 ripe plantains, sliced into rounds
• 2 cups cooked rice
• 1 tablespoon lime juice

Steps

1. Heat 1 tablespoon oil in a saucepan and cook onion for 5 minutes. Add garlic and ginger for 30 seconds.
2. Add tomatoes, peanut butter, broth, and salt; whisk to make a smooth sauce.
3. Stir in the spinach, cover, and simmer for 15 minutes until very tender and creamy.
4. Meanwhile, heat remaining oil in a nonstick skillet and fry plantain rounds for 2 to 3 minutes per side until golden.
5. Stir lime juice into the greens and season to taste.
6. Serve Isombe with plantains and cooked rice.

Allergen note: Contains peanuts.

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