Pondu is a food of Congolese origin. This food is now known in many countries. It can be eaten with rice and chicken. In Congo cassava leaves are collected straight from the plant, so it is fresh and natural. Here in Canada you can find it frozen at any African grocery store.
500g cassava leaves already pounded
One clove garlic, minced
1 eggplant, chopped
200ml palm oil,
1 leek finely chopped
2 medium onion, chopped
2 green onion, chopped
2 green pepper chopped
2 courgette chopped
1 eggplant (peeled, cubed, rinsed, and salted)
2 MAGGI Pondu tablets
2 can of sardines
teaspoon berbere thirteen spice
Add all of the ingredients aside from the oil into a large pot filled with two litres of water.
Bring the water to a boil.
Add oil and reduce water to a simmer.
Cook for 45 minutes to one hour, until the cassava leaves are soft. They will have the same texture as cooked spinach.
Serve on its own or with sides like rice.