Pondu (Congolese Cassava Leaves with Palm Oil)
In short: Pounded cassava leaves simmered until tender with onion, garlic, smoked fish and red palm oil. The everyday Congolese green, eaten with fufu or rice. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 270 kcal
Pondu, also called saka-saka in the west of the country, is the vegetable dish most Congolese eat every week. Young cassava leaves are pounded, boiled for a long time and then cooked down with onion, garlic and palm oil until dark, thick and savory. Smoked fish gives it depth, and a spoonful of ground peanuts makes it richer. It is scooped up with fufu or spooned over rice, next to grilled fish or chicken.
Instructions
- Drain the thawed cassava leaves in a colander and press out the extra water. Cassava leaves must always be cooked well, never eaten raw or lightly steamed.
- Put the leaves and water in a heavy pot, bring to a boil, then cover and simmer for 30 minutes, stirring now and then, until the leaves are dark and very soft.
- While the leaves cook, heat 2 tablespoons of the palm oil in a pan. Cook the onions, garlic and eggplant for 8 minutes until soft and lightly golden.
- Stir the onion mixture, smoked fish, ground peanuts, chili and salt into the leaves. Pour in the remaining palm oil.
- Cover and simmer on low heat for 30 to 40 minutes, adding a spoonful of water if the pot looks dry. The pondu is ready when the leaves are tender, the oil is glossy and the sauce is thick.
- Taste, adjust the salt and take out the chili. Serve hot with fufu, rice or boiled plantains.
Tips
- Frozen cassava leaves are sold in African grocery stores under the names pondu or saka-saka. If you cannot find them, use frozen chopped spinach with collard greens, cook for only 25 minutes and expect a milder taste.
- For a vegan pondu, leave out the fish and add another tablespoon of ground peanuts and a pinch of dried chili.
Questions and answers
Are cassava leaves safe to eat?
Yes, once they are cooked properly. Raw leaves contain natural compounds that are removed by pounding and long boiling, so always cook them for at least 30 minutes.
What does pondu taste like?
Earthy and savory, a little like cooked collards with a mild bitterness. The palm oil and smoked fish give it a rounded, rich flavor.
Can I freeze pondu?
Yes, it freezes well for up to 3 months. Thaw it overnight in the fridge and reheat on the stove with a splash of water.
How long does it take to make Pondu (Congolese Cassava Leaves with Palm Oil)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Pondu (Congolese Cassava Leaves with Palm Oil)?
About 270 kcal per serving, with 18 g of protein, 17 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 17 g |
| Fat | 15 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
