Isombe Na Kariyo (cassava Leaves with Pumpkin)

Ingredients

• 2 bunches cassava leaves
• 2 tablespoons vegetable oil
• 1 onion
• 2 cloves garlic
• 1 small pumpkin
• 1 cup water

Steps

1. Remove the tough stems from the cassava leaves.
2. Wash them thoroughly under running water.
3. Chop the leaves into smaller pieces.
4. In a large pot, heat the vegetable oil over medium heat.
5. Add the chopped onion and minced garlic.
6. Sauté until the onion is translucent and fragrant.
7. Add the diced pumpkin to the pot.
8. Cook for about 5 minutes, until it begins to soften.
9. Add the chopped cassava leaves to the pot.
10. Stir well to combine with the pumpkin and onion mixture.
11. Pour in the water.
12. Season with salt and black pepper to taste.
13. Stir again to distribute the ingredients evenly.
14. Cover the pot.
15. Let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
16. Stir occasionally during cooking.
17. Add more water if needed to prevent sticking and to achieve the desired consistency.
18. Taste.
19. Adjust the seasoning if needed.
20. Remove from heat.
21. Transfer to a serving dish.
22. Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.