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
- 1 clove garlic, minced
- 1 leek, thinly sliced
- 2 medium onion, diced
- 2 green onion, sliced
- 2 green pepper, diced
- 2 zucchini, diced
- 1 eggplant, peeled, cubed, salted and rinsed
- 2 MAGGI Pondu tablets
- 2 cans of sardines
- 1 teaspoon salt
- 1 teaspoon Thirteen Berbere spice blend
- 2 Litres water
- 200 ml palm oil
- Add all of the ingredients aside from the palm oil into a large pot filled with two litres of water.
- Bring 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.
We posted this recipe on our youtube channel - check it out!