Joy of feeding: Rwandan shares traditional recipe at UBC multicultural event

Isombe, a popular dish from Rwanada, is one of the dishes featured at the annual Joy of Feeding festival held by the University of British Columbia on Saturday. 

"Three years ago when I came to Vancouver, I didn't know I would be cooking it. It shows I am still connected to who I am. Rwandese," said Arielle Uwonkunda, a third year UBC business student who is cooking the spicy soup for the event.

Meeru Dhalwala of Vij's restaurant organized the event with the vision of bringing people together through food by featuring 16 home cooks from various cultural backgrounds. 

Uwonkunda says she has been eating isombe since she can remember, her grandmother taught her how to make the soup. She hopes that through sharing the dish, she can teach people about her home country.

"I want people to know that our story 20 years ago is not defining the people we are today. Rwandese have moved on, yes, our past has been very drastic. 

"Tutsi, Hutu, that doesn't matter to us, we are all Rwandese, what we aim for is a safe, no corruption country where everyone feels welcome," she said. 

How to cook isombe

​Uwonkunda shared her isombe recipe with the CBC.

Ingredients:

• 2 – 3 tablespoons olive oil
• 1 to 1 1/2 tablespoon finely chopped garlic
• 1 1/2 - 2  lbs lamb shank with bones, cut in 2 inch pieces or 1 – 2 lbs stewed lamb
• 6 cups water
• 1 vegetable bouillon cube
• 12 to 16 ounces finely chopped collard greens or kale or green cassava leaves
• 1 cup chopped celery leaves and stems 
• 1 bunch green onions, chopped
• 1 cup chopped tomatoes
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoon tahini or 2 tablespoon all natural unsalted creamy peanut butter
• 1/3 cup pure palm oil (optional)

Directions:

1. Saute the garlic in olive oil on medium heat until light brown.
2. Add the lamb for 5 to 8 minutes or until brown. Add the water and bring to a boil. Add the vegetable bouillon cube and stir well. Cover, reduce heat and boil for an hour and fifteen minutes. Turn off heat and if you used lamb shank, separate the bones from the meat. Chop any larger pieces of lamb into smaller pieces. 
3. Add the chopped greens, celery leaves, green onions, tomatoes and salt to the meat stock. Stir well and turn heat on medium. Cook, covered, for 10 minutes, while stirring regularly. The water should dry up but the greens should look moist. Uncover and continue cooking for a few minutes.
4. While cooking, stir in the black pepper, tahini and palm oil. Add the meat. Cook for another few minutes.
5. Serve hot.

To hear the full piece listen to the audio labelled Recipe for isombe, dish from Rwanda on the CBC's The Early Edition.