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Traditional Pondu Recipe – From Congo

by agu1000

Pondu, also known as saka-saka or cassava leaves, is a traditional Congolese dish that has been enjoyed for generations. It is made from cassava leaves that are simmered with onions, tomatoes, and palm oil, and then served with fufu or rice. It is a popular and nutritious meal that is enjoyed across the Democratic Republic of the Congo.

Ingredients:

  • 500g cassava leaves
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • Palm oil 15ml 
  • Salt and pepper, to taste

Instructions:

  • Wash the cassava leaves thoroughly and remove any tough stems. Chop them into small pieces.
  • Place the cassava leaves in a large pot with enough water to cover them. Bring to a boil and then reduce heat to simmer for 30 minutes, stirring occasionally.
  • Drain the water from the cassava leaves and set them aside.
  • Heat the palm oil in a separate pan and sauté the onions until translucent.
  • Add the chopped tomatoes and cook until they are soft and mushy.
  • Add the cassava leaves to the pan and stir to combine with the tomato and onion mixture.
  • Cover the pan and simmer for 15 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Serve hot with fufu or rice.

HEALTH BENEFITS OF PONDU :

  • The traditional Congolese food known as pondu is both healthy and delicious, and it only requires a few common pantry staples to prepare.
  • Fiber, vitamins, and minerals like iron and potassium may all be found in plenty in this food.
  • Cassava leaves and palm oil work together to give antioxidants and improve digestion.
  • The recipe goes well with a wide range of sides, including rice, yams, and plantains.

So, if you are looking to explore the rich and diverse flavors of Congolese cuisine, give Pondu a try and experience the taste of the Congo.

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