Sombe (Cassava Leaves) Soup

sombe-AKIU-10

A lot of memories are associated with sombe for me. As a child it was a big chore to pound those green leaves. I always wondered why they were never eaten as they are because laziness I prefer uncut veggies sometimes. It still is a chore in a way but I understand more the process food has to go through to reach the table.

 

One thing I love about slow food is the whole process of conceiving the idea and then labouring to bring this idea to fruition. When you are immersed in the process of creating everything else will not matter. I like times when I get absorbed completely in making food and experiencing every little step . I like that sombe can give you that experience. From harvesting the cassava leaves, picking out the tender ones, pounding them, putting them on fire and watching as it cooks till it releases a great aroma.

 

If you have not tried sombe, you should because not only is it a great sauce to accompany foods like kalo, matooke, sweet potatoes (and anything else really!) but it is also great eaten on its own especially now that the rainy days are upon us.

This is not a detailed recipe but rather  my experience making sombe and I will give you a rough estimate based off of the knowledge that’s been passed down to me of what’s needed to recreate this amazing flavourful soup.

 

Find recipe here

 

🙂

Sophie

our-growing-edge-badge

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Personage.

 

 

Top 12 Desserts to Serve this Easter

desserts galore

We are all getting into the Easter mood which is just a few days from now. Of all the food to be served, I thought it would be great to highlight desserts we’ve made throughout the years. I hope you get to make some for your loved ones.

  1. Tea Masala Mango-Pear Pie
  2. Charcoal Stove Baked Chocolate Bundt Donut with Mulberries
  3. Red Plum Jam Mini Pies
  4. Sweet Potato Sandwich Cookies
  5. Chocolate Glazed Cassava Balls
  6. Avocado Yoghurt Parfait
  7. Pan-Fried Cookies
  8. Banana Pancakes
  9. Ebwanga: A Local Delicacy
  10. Banana Ice-cream Parfait
  11. Coconut Cinammon Sour Cream Three Layer Cake With  Fresh Mango Syrup
  12. Tea Masala Sweet Potato Rolls

Hope you have a wonderful holiday and weekend.

🙂 Sophie

Chocolate Glazed Cassava Balls

 

Hope you had a wonderful Easter holiday(s). If you have been reading this blog for quite some time you probably know that I am a hard-core (OK, that’s a little bit of an exaggeration) lover, cook(er) and eater of savory foods. I love dessert too …occasionally. What I love most about dessert is the small portions. Unlike large portions(think cake slice), small portions can help you control your intake(sometimes…I think), unless the whole batch of those small sweets is guzzled by one person(happens a lot!). These cassava balls are a delightful treat that is surprisingly well textured and flavorful. How they happened is as baffling to me as it will be to you. I believe that random spur-of-the-moment creations are one of the best. Do you agree with me? Shall we make some cassava balls?

What you’ll need:

½ Kg. Grated cassava

5Tbsp. Sugar

2Tbsp. Baking flour

¼ C. Milk

A drop of vanilla extract

Pure chocolate bar

Biscuits

Groundnuts

Method

Squeeze excess water out of the grated cassava and then put it in a bowl. Add sugar, milk and vanilla and stir.  Add the flour and keep stirring. Using your hands, form bite-size balls. Bake for twenty minutes or until slightly golden brown. Remove from oven and let them cool. In a separate small bowl, melt chocolate bar. Once fully melted, dip the rounded side of the cassava ball half way in the melted chocolate. Repeat the method till all the cassava balls are coated with melted chocolate.  Crush the biscuits and groundnuts and sprinkle them on top of the balls and insert toothpicks. chill for 30 minutes.  Serve as dessert…if they are not consumed by the time the whole preparation method is done ha!

You will get textured chewy mixed flavors all in one ball. Isn’t that awesome? One thing I observed with these cassava balls is that the flavors intensify as time goes by. So you may want to let them sit in the refrigerator or at room temperature for quite some time(probably like three hours or so) before serving or eating them.

Do you prefer large portioned desserts or small treats?

 

🙂

Sophie

 

PS: You might need more or less baking flour to get a perfect ball. It takes practice. The key is not to make it doughy. You still have to be able to taste and chew the grated cassava.

PPS: I used an oven toaster. If you are using a real oven the settings should be the same as the ones used to bake cookies.