Kachumbari: Tomato and onion salad
Kachumbari: Tomato and onion salad
INGREDIENTS:
5 tomatoes, thinly sliced
2 small onions, very thinly sliced
1 red chili, cut lengthwise into 5 strips
handful of fresh coriander leaves, finely chopped
juice of 1 lime
3 tbsp olive oil
salt and freshly-ground black pepper
cayenne pepper to decorate
INSTRUCTIONS:
1. Layer tomatoes, sliced onions, chili and coriander in large serving bowl.
2. Mix the lime juice and olive oil together and toss this mixture through the salad.
3. Season with salt and black pepper, sprinkle some cayenne pepper over the top and serve. (Note: As an option, shredded cabbage and/or grated carrot can also be used.)
Sombé: Manioc-based stew (also known as isombé)
Sombé: Manioc-based stew (also known as isombé)
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
INSTRUCTIONS:
1. Boil cassava leaves until tender.
2. Add chopped onions, eggplant, spinach, and green peppers. Cook on medium heat for 10 minutes.
3. Add palm oil and peanut butte.
4. Simmer for 10 minutes, stirring occasionally.
5. Serve with rice or bread.
From: http://www.uganda-visit-and-travel-guide.com/rwanda-isombe-recipe.html
