We live in a multicultural society where everyone has unique and interesting backgrounds.
Including in these is FOOD, which plays an important role in our lives.
Like everything else, food varies from one culture to the other. For example, it is found that eating pork
is perfectly normal in one country and prohibited in another.

We are a group of students from Vanier College in Montreal, Canada. As a school project
for our humanities class World Views on Food Production, each one of us had to come up with a special recipe.
This recipe had to either be a tradition that has been present in our family for many years or
have a symbolic meaning/historical background attached to it, which is part of our culture.

Because we didn't want to keep them only to ourselves, we created this blog to share with you our recipes!
Among these recipes, you will find appetizers, main dishes and desserts.

In this blog, you'll be transported from North and South America all the way to Europe and Asia passing by Africa.
Enjoy as you discover new delicious foods from around the world!


By: Christian Bamatembera

Manioc, also known as cassava, is originated in South America. Due to its amazingly enduring nature and ability to grow in poor soils, and with little care, it spread all over the tropics, and then to all of tropical Africa. The sombé is a traditional African vegetable. It is made from manioc (cassava) leaves, and is commonly eaten in Burundi, Rwanda, Congo (RDC), and other African countries too.

The leaves have high amounts of Vitamins A and C; half a cup of cooked sombé provides half of the daily Vitamin A requirements of a young child. Manioc leaves also contain iron, calcium, magnesium and potassium.

There are several ways to cook sombé. Some African countries put meat in it, and others don’t. Since it takes time to cook sombé, most Africans cook it during special occasions. In my family, we cook it very often: at least once a week. To cook sombé, you have to first pound the cassava leaves. To do so, there is a traditional way and a “modern” way. With the traditional way, you pound fresh leaves in a wooden mortar. With the modern way, you use a food processor, or you buy cassava leaves, which are already pounded and frozen. Sombé is typically served with rice and beef, chicken, or goat meat.


- 1 kg young (less than 2 months) manioc leaves coarsely chopped
- 10 oz of spinach (1 of the spinach bags found in the grocery stores)
- 2 branches of celery
- 2 leeks, coarsely chopped
- ½ cup finely ground dry peanuts – optional (you can use peanut butter instead)
- 3 T palm oil
- salt & pepper, to taste

1. Clean manioc leaves and remove them from the stocks.
2. Pound manioc leaves and leek in a mortar until completely broken down (can use a food processor).
3. Put in a large casserole & cover with water.
4. Cook for about 40 minutes.
5. Add oil.
6. Add more water to cover, if necessary.
7. Continue cooking for about 1 hour.
8. Add peanut.
9. Cook for about 2 minutes then turn off the oven.
10. Add salt and pepper to taste.

1 comment:

  1. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!Here's the presentation about the competition:
    Here's the presentation about the competition:
    Competition: Win iPad or Money
    And here's their facebook page:
    Facebook Page

    I hope you will be win..