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Loading...A classic Rwandan one-pot dish where finely shredded cassava leaves are slowly simmered with tender eggplant, ripe tomatoes, and aromatics in palm oil. Hearty, earthy, and deeply nourishing, it is traditionally ladled alongside ugali or boiled plantains for a comforting family meal.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 32 gCarbs
- 9 gFiber
- 7 gSugar
- 8 gProtein
- 480 mgSodium
- 980 mgPotassium
- 230 mgCalcium
- 4.8 mgIron
- 46 mgVitamin C
- 370 mcgVitamin A
Ingredients
For the stew
- 1 lb fresh cassava leaves, washed and finely chopped (or 12 oz frozen pounded cassava leaves)
- 1 medium eggplant (about 12 oz), peeled and diced into 1/2-inch cubes
- 2 tablespoons palm oil (or vegetable oil)
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 green bell pepper, seeded and chopped
- 2 medium ripe tomatoes, chopped
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 cup water or low-sodium vegetable broth
Optional enrichments
- 2 tablespoons groundnut (peanut) paste
- 1 small red chili or bird's-eye chili, thinly sliced
- 1 small bunch spinach or amaranth leaves (about 4 oz), chopped
Directions
- Prepare the cassava leaves: if using fresh, rinse them in several changes of cold water, then finely shred by pounding in a mortar and pestle or pulsing in a food processor until they resemble coarse confetti. Frozen pounded leaves can be added directly.
- Heat the palm oil in a heavy-bottomed pot over medium heat. Add the onion and cook, stirring often, for 5 to 6 minutes until softened and lightly golden.
- Stir in the garlic and green bell pepper and cook for 2 minutes more until fragrant, taking care not to brown the garlic.
- Add the chopped tomatoes and salt. Cook for 5 to 6 minutes, pressing with a spoon, until the tomatoes break down into a thick, saucy consistency.
- Add the diced eggplant and toss to coat in the tomato base. Cook for 3 to 4 minutes so the eggplant begins to absorb the flavors.
- Stir in the prepared cassava leaves and pour in the water or broth. Mix thoroughly until the greens wilt down and everything is evenly combined.
- Cover, reduce the heat to low, and simmer gently for 20 to 25 minutes, stirring every few minutes to prevent sticking, until the cassava leaves are silky and the eggplant is fork-tender.
- If using groundnut paste, whisk it with a few tablespoons of the hot stew liquid until smooth, then stir it back into the pot during the last 5 minutes of cooking for a richer, nutty body.
- Taste and adjust salt; add the sliced chili for heat if desired. Serve hot with ugali, boiled cassava, plantains, or steamed rice.
Cook’s Notes
- Fresh cassava leaves must be cooked thoroughly; raw cassava contains compounds that require extended heat to neutralize, so do not shorten the simmer.
- If authentic cassava leaves are unavailable, collard greens or a mix of spinach and kale can stand in, though the flavor and texture will be milder and less earthy.
- Palm oil gives the traditional deep-red color and a slightly smoky note; substitute vegetable oil plus a pinch of paprika if needed.
- The flavor deepens overnight, so this stew is an excellent make-ahead dish and reheats beautifully the next day.
- Freeze portions in airtight containers for up to 3 months; thaw in the refrigerator and reheat gently with a splash of water.
