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Name: Pondu
Total time: 1 h
Yield: Serves 4
Cuisine: Democratic Republic of the Congo
Ingredients: 500 g cassava leaves, cleaned and shredded; 100 ml palm oil; 1 large onion, chopped; 3 garlic cloves, minced; 200 g smoked fish; 2 tbsp tomato paste; 250 ml water or stock; to taste salt

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Democratic Republic of the Congo1 hServes 4déjà cuisiné

Pondu

Ingrédients8

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

légumeautreépice et saucefruits de mer

Préparation

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