How to make vegan Pondu/Saka Saka - Congolese cassava leaf stew - Naija Vegan

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and retains a similar texture.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers heart-healthy fats.

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides a similar nutty flavor.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and easy to use.

Wash cassava leaves thoroughly and chop finely.

Heat palm oil in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Stir in chopped peppers and cook for 3-4 minutes until softened.

Add the cassava leaves and mix well with the sautéed mixture.

Pour in water to cover the leaves and bring to a simmer.

Incorporate groundnut paste and stir until well combined.

Season with salt and additional spices to taste.

Add chopped tomatoes and okra, cooking for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens