Isombe

Ingredients

• 500 g pounded cassava leaves, usually sold frozen
• 1 medium aubergine, cut into 2 cm dice
• 200 g spinach, roughly chopped
• 1 leek, finely sliced
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 red pepper, diced
• 3/4 cup (150 g) peanut flour, or 180 g smooth peanut butter
• 3 tbsp red palm oil, or vegetable oil
• 1 litre water, divided
• 2 tsp salt
• 1/2 tsp black pepper
• 200 g smoked mackerel, flaked, optional

Before you cook

• Thaw the cassava leaves fully and squeeze out any excess water.
• Dice the aubergine and red pepper, slice the leek, chop the onion and crush the garlic.
• Whisk the peanut flour with 250 ml of the water until smooth and free of lumps.
• Flake the smoked mackerel, if using, and check it for bones.

Steps

1. Put the cassava leaves in a large pot with 750 ml of water and 1 teaspoon of the salt.
2. Bring to the boil, then turn the heat low, cover, and simmer for 1 hour, topping up with a splash of water if the pot runs dry.
3. Check the leaves after the hour: they should be very soft and no longer taste raw or bitter.
4. Heat the palm oil in a second pan over medium heat and fry the onion and leek for 8 minutes until soft and sweet.
5. Add the garlic and red pepper and cook for 3 minutes.
6. Stir in the aubergine and cook for 6 minutes, until the cubes start to collapse and soak up the oil.
7. Tip the aubergine mixture into the pot of cassava leaves and stir it through.
8. Pour in the peanut paste and stir until the stew turns an even khaki green.
9. Add the spinach and the flaked mackerel, if using.
10. Simmer uncovered for 20 minutes, stirring often, until the stew is thick enough to hold the mark of a spoon.
11. Season with the remaining salt and the black pepper, then taste and adjust.
12. Serve hot with ugali, rice or boiled plantain.