Isombe

Preparation

1. Wash cassava leaves thoroughly under running water, removing all tough center stems and any debris. Chop the cleaned leaves into small pieces and bring a large pot of salted water to a rolling boil.
2. Add the chopped cassava leaves to the boiling water, cover the pot, and let boil for 45 minutes to 1 hour until the leaves are very tender and the grassy flavor is gone. Drain the water completely and set the cooked leaves aside.
3. In the same pot, add the drained cassava leaves along with chopped onions, diced eggplant, chopped spinach, and diced green bell peppers. Cook these vegetables together over medium heat for 10 minutes until they are softened and beginning to blend together.
4. Stir in the red palm oil and peanut butter, mixing thoroughly until the sauce becomes smooth and coats all the vegetables evenly. Simmer uncovered for 10 more minutes, stirring occasionally, until the sauce thickens and all flavors have melded together beautifully.