Sombe refers to a traditional stew native to the Bakonzo people of Uganda and the Eastern Democratic Republic of the Congo, as well as the Burudians and Banyarwanda. The dish is primarily characterized by its main ingredient: freshly mashed cassava leaves.
The preparation typically involves mixing the mashed cassava leaves with fish, ground nut paste, or various types of meat, including beef, goat, or pork. Sombe is commonly served alongside Bundu—also known as mingled Tapioca, Kalo, or fufu—but it can also be accompanied by rice, posho, matooke, or Ggonja.