What is Pondu Made Of?

Pondu is made from cassava leaves, cooked with ingredients like palm oil, onions, garlic, and protein (meat or fish), creating a rich, flavorful, and nutrient-dense dish.

Can I Use Frozen Cassava Leaves for Pondu?

Yes, you can use frozen cassava leaves for Pondu. Just thaw them before cooking, and they should work well, though fresh leaves might offer a slightly better texture and flavor.

Yes, Pondu is quite healthy. Cassava leaves are rich in vitamins, minerals, and fiber, while the addition of protein and healthy fats from palm oil makes it a balanced meal.

How Long Does It Take to Cook Pondu?

It takes about 1–1.5 hours to cook Pondu. The cassava leaves need to be simmered until tender, and the sauce should be allowed to thicken and develop rich flavors.

Can I Make Pondu Without Palm Oil?

Yes, you can make Pondu without palm oil. Substitute with olive oil or vegetable oil for a lighter, less traditional option, but it will change the flavor slightly.

Can I Serve Pondu With Other Grains Instead of Rice?

Yes, you can serve Pondu with grains like brown rice, quinoa, or couscous. These alternatives offer different textures and nutrients while still pairing well with the dish.

Pondu and Rice: The 5 Best Recipes for Traditional African Flavor

Description

Pondu is a rich, flavorful stew made with cassava leaves (also known as pondu), simmered in a mix of tomatoes, onions, and palm oil. It’s typically served with rice or a starch like fufu. This comforting dish offers a beautiful balance of earthy greens and savory spices.

Ingredients

Scale

For the Pondu (Spinach Stew):

1 lb fresh or frozen cassava leaves (or spinach if unavailable)
1 tbsp palm oil (or vegetable oil)
1 large onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 tbsp tomato paste
1 tbsp ground crayfish (optional)
1–2 cups chicken or vegetable broth
Salt and pepper to taste
1 tbsp ground chili (optional, for heat)

For the Rice:

2 cups long-grain white rice (or any rice of choice)
4 cups water
1 tsp salt
1 tbsp oil or butter (optional)

Instructions

1. Prepare the Rice:

Rinse the rice under cold water to remove excess starch.
In a medium pot, bring 4 cups of water to a boil. Add the salt and rice.
Reduce heat to low, cover, and let it simmer for 18-20 minutes, or until rice is fully cooked and water has evaporated. Optionally, add a bit of oil or butter for extra flavor.
Fluff the rice with a fork and set aside.

2. Make the Pondu (Spinach Stew):

If using fresh cassava leaves, rinse thoroughly to remove any bitterness. If using frozen leaves, thaw them before cooking.
Heat palm oil in a large pot over medium heat.
Add the chopped onion and garlic. Sauté until the onion becomes soft and translucent.
Stir in the tomatoes and cook until they break down into a soft mixture, about 5 minutes.
Add the tomato paste, ground crayfish, and chili (if using). Stir everything together and cook for 2 more minutes.
Add the cassava leaves (or spinach) to the pot, mixing well with the tomato mixture.
Pour in the broth and season with salt and pepper. Let the stew simmer, uncovered, for about 30-45 minutes. Stir occasionally, and add more broth or water if it becomes too thick.
Taste and adjust seasoning, adding more salt or chili if desired.

3. Serve:

Scoop a portion of rice onto each plate and top with a generous serving of the Pondu stew.
Serve hot and enjoy!

Notes

Cassava leaves can be hard to find outside of African markets, so spinach is a common substitute. However, cassava leaves give the dish its signature flavor and texture.
If you can’t find palm oil, you can use vegetable oil or another oil of your choice, though palm oil gives a more authentic flavor.
You can add cooked meat (e.g., chicken, beef, or fish) to the stew for extra richness and protein.
To thicken the stew, you can simmer it longer or use a bit of peanut butter for creaminess.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course, African Cuisine
Method: Stovetop
Cuisine: Congolese, African