Rwandan Vegetarian
a.) Isombe:
Ingredients:
- 2 bunches cassava leaves washed and chopped (another leafy vegetable may be substituted)
- 2 green onions, chopped
- 2 medium eggplants, cut into chunks
- 2 packages spinach, washed and chopped
- 2 green peppers, sliced into pieces
- 3 tbsp palm oil
- 3 tbsp peanut butter
How to prepare:
Boil cassava leaves until tender.- Add chopped green onions, eggplant, spinach and green peppers.
- Cook on medium heat for 10 minutes.
- Add palm oil and peanut butter.
- Simmer for 10 minutes, stirring occasionally, serve with rice or bread.
b.) Bananas with Green Split Peas
Ingredients:
2 cup Dried green split Peas, pre-soaked- 4 x Ripe bananas
- 1/2 tsp salt
- 2 tbl palm oil, or other cooking-oil
- 1 sm Onion, thinly sliced
How to prepare:
- Cook the Peas in enough water to cover until tender, about 1 1/2 hours.
- Peel bananas and lay them whole on top of the Peas without mixing.
- Continue to cook for 10 minutes until bananas are soft, adding a bit of water if necessary to prevent Peas from sticking to the bottom of the pot.
- Meanwhile, heat the palm oil in a skillet or pot large enough to hold the Peas and bananas. Brown the onions. Then with a slotted spoon, remove bananas and Peas from the first pot and add to the onions.
- Sprinkle in the salt and continue to cook over medium heat, stirring gently but constantly, until oil has been absorbed. Serve hot.
c.) Pinto Beans with Potatoes
Ingredients:
2 cup Dried pinto beans, soaked- 3 lrg potatoes, chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 1 Onion, thinly sliced
- 80 ml peanut oil
How to prepare:
- Cover pinto beans with enough water to cover & bring to a boil.
- Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat.
- Just before the potatoes & beans are tender, gently fry the onions in a heavy skillet. Using a slotted spoon, add the beans to the skillet & stir until well mixed & heated through. Serve hot over rice or a stiff porridge.
