A traditional Congolese dish made with cassava leaves, various vegetables, and pilchard in tomato sauce, symbolizing a connection to African heritage and family memories.
Prep Time
10min
Cook Time
1hr 15min
Total Time
1hr 25min
Ingredients
4 Servings
Main
- 1Pack Frozen Cassava Leaves
- 1Large Marrow
- 1Medium Onion
- 1Green Bell Pepper
- 5Spring Onion
- 1Large Leek
- 1Aubergine
- 5Garlic Cloves
- 3cupWater
- 2Chicken Stock Cubes
- 1tbspLiquid Maggi
- 100mLOil
- 1/2tspNutmeg
- 1tbspAll Purpose Seasoning
- 1canPilcher in Tomato Sauce
Prep Time
10min
Cook Time
1hr 15min
Total Time
1hr 25min
How to make Pondu (Cassava Leaves)
Cooking Pondu
Wash cassava leaves thoroughly.
Blend all the veggies but set aside 1/2 onion.
Add the cassava leaves in a pot followed by blended veggies, water, 1 stock cube, liquid Maggi, oil, and nutmeg then bring to a medium heat for 30 to 45 minutes. Do not let the water dry out. Add more if needed.
Then, add remaining onion, Pilchard, stock cube and all purpose seasoning, simmer for another 35 min, still making sure it has enough water.
Enjoy with rice or fufu and chicken with a pili pili or a whole scotch bonnet 😅
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