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Prepare Leaves
If using fresh cassava leaves, pound in a mortar to a fine paste. If using frozen, thaw and drain.
The finer you pound the leaves, the smoother and creamier the final dish.
Burundi's version of pounded cassava leaves simmered with palm oil, onions, and a touch of dried fish.
Isombe is shared across Rwanda and Burundi but each country has its own twist. Burundian isombe often includes dried fish for an umami depth and is simmered longer until silky smooth. It is a dish of resilience, made from cassava leaves that grow abundantly even in difficult times, nourishing families across the country.
Burundi's version of pounded cassava leaves simmered with palm oil, onions, and a touch of dried fish.
Best for everyday meals, with a medium cooking level and about 80 minutes total.
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Regional variations and live helpers still layer on top through AfroKitchen’s interactive surfaces. This static page is the crawlable starting point, while the fallback template handles extra kitchen tools when needed.