How to cook and make Pondu recipe Congo Zaire food Équateur Mbandaka Ikengo

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.

Put frozen or fresh ground cassava leaves into boiling water.

Heat palm oil in its own pot.

Chop up the onions, scallions, and garlic, then fry them in the palm oil until fully cooked.

Pour the fried vegetables with palm oil into the pot of boiling cassava leaves and mix well.

Keep boiling at medium heat for an additional two to three hours.

Use fresh and/or smoked fish of your choice, chopped up, and boil in a separate pot.

Remove the fish from the stock and pour the flavorful stock into the boiling cassava leaves.

Make sure to remove all bones from the fish.

When the water has gone down, add the fish to the pot and mix well.

Cook for an additional hour or two.

For the last 30 minutes of cooking, add habanero peppers to the pot, making sure not to let them burst.

Strain the peppers, remove them, and mix the pot of pandu well.

Add salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens