Pondu

Ingredients8

• cassava leaves, cleaned and shredded500 g
• palm oil100 ml
• onion, chopped1 large
• garlic cloves, minced3
• smoked fish200 g
• tomato paste2 tbsp
• water or stock250 ml
• saltto taste

Method

1. Wash the cassava leaves thoroughly, remove the stems, and finely shred them.
2. Heat the palm oil in a large pot over medium heat and sauté the chopped onion until translucent.
3. Add the minced garlic and tomato paste, cooking for another 2 minutes.
4. Stir in the shredded cassava leaves and mix well with the oil and aromatics.
5. Add the smoked fish pieces, pour in the water or stock, and bring to a gentle boil.
6. Reduce heat, cover, and simmer for 30‑40 minutes, stirring occasionally, until the leaves are tender and the sauce thickens.
7. Season with salt to taste and adjust seasoning if needed.
8. Serve hot with boiled plantains, rice, or fufu.