Pondu Recipe – Traditional Congolese Cassava Leaf Stew

Dish recipes: Pondu
Photo from food.bolt.eu

Pondu, a Congolese favorite, is a hearty stew made with cassava leaves simmered with flavorful ingredients such as onions, garlic, and red palm oil. Known for its rich taste and nutritious qualities, Pondu is a staple in Central African cuisine, enjoyed alongside rice, fufu, or plantains. This recipe brings the comforting essence of Congolese cooking straight to your table.

Ingredients

1 lb (450 g) fresh or frozen cassava leaves, finely chopped

1/2 lb (225 g) smoked fish or meat (optional)

1/2 cup (120 ml) red palm oil

1 large onion, chopped

2 cloves garlic, minced

1-inch (2.5 cm) piece of ginger, grated

2 green chilies, chopped (optional)

3 cups (720 ml) water or broth

Salt and pepper to taste

Fresh parsley or coriander for garnish

Instructions

Prepare the Base: Heat the red palm oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onions become translucent, about 3-5 minutes.

Add Cassava Leaves: Stir in the chopped cassava leaves and cook for a few minutes until they start to soften.

Add Liquid and Seasoning: Pour in the water or broth, add the smoked fish or meat (if using), and add salt and pepper to taste. If you like it spicy, add chopped green chilies.

Simmer: Cover the pot and let the mixture simmer on low heat for about 45 minutes to 1 hour, stirring occasionally, until the cassava leaves are tender and the flavors are well combined.

Final Touches: Taste and adjust the seasoning as needed. Garnish with fresh parsley or coriander before serving.

Serving

Serve Pondu hot with rice, fufu, or plantains for an authentic and fulfilling meal.

Pondu brings out the richness of Congolese cuisine with its earthy flavors and nourishing qualities. This cassava leaf stew is a comforting meal that captures the heart of traditional African cooking.