Description
Pondu, a rich Congolese stew made from cassava leaves, blended vegetables, palm oil, and smoked fish, is bold, earthy, and deeply comforting. Slowly simmered to develop flavor, it’s a staple across Central Africa and best served with rice, fufu, or plantains for a hearty, traditional meal.
Ingredients
Scale
- 500 g of frozen cassava leaves
- A bunch greens onions
- 1 bulb of garlic
- 2 yellow onions
- 1 leek
- 2 green peppers
- 1 cup of palm oil
- 2 Tbsp of salt
- 1 smoked fish
- Green habanero pepper (optional)
Instructions
- Rehydrate the smoked fish in boiled water for 20 min. Clean the fish by removing everything except the flesh. Set aside.
- Blend the onions, garlic, green onions, leek, and green peppers in a food processor.
- Put the cassava leaves with your onion mixture in a large pot with enough water to cover the cassava leaves on high heat.
- Add the salt and palm oil. Let it boil for 30 min.
- After 30 min, add the smoked fish, habanero pepper and let it boil for 1 hour.
- During that hour, keep adding 2 cups of water each time the water runs out.
Notes
- Pondu is traditionally served with fufu, rice, or boiled plantains.
- The palm oil gives it its rich flavor and color—don’t skip it!
- For added protein, you can include beef or smoked turkey along with the fish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Boiling, Simmering
- Cuisine: Congolese / Central African