Isombe is a traditional dish from the Democratic Republic of the Congo, made primarily from cassava leaves. The leaves are cooked and often combined with ingredients like ground peanuts, palm oil, and spices, creating a rich and flavorful meal. Isombe is typically served with a starch, such as rice or plantains, making it a staple in Congolese cuisine. This dish is not only popular in the DRC but also enjoyed in other Central African countries. Isombe is often prepared for special occasions and family gatherings, showcasing the importance of communal eating in African culture. Its preparation can vary by region, reflecting local tastes and available ingredients.