COUNTRY:                           DEMOCRATIC REPUBLIC OF CONGO

DISH:                                     PONDU

CONTRIBUTED BY:            Revella M’Poko, Spouse to the Ambassador

 

Ingredients

1kg cassava leaves (fresh or frozen, but must be pounded)

500ml palm oil (can use olive oil for healthier version)

4 medium onions, chopped

5 spring onions, chopped

1 tablespoon garlic, chopped

1 cucumber, chopped

1 large aubergine, peeled and chopped

2 teaspoons fish spice

salt to taste (please note: fish spice is salty)

smoked/dried/canned fish is optional

 

Method 

  1. Boil cassava leaves in 1l water for 30 minutes and drain. Add 2l of water to cassava leaves along with all other ingredients and cover.
  2. Boil over high flame for 45 minutes to 1 hour, stirring occasionally until cassava leaves are tender. Add more water, if necessary.
  3. Serve with rice or fufu and meat of your choice.