How to make Cassava leaf, Pundu, Congolese/ Jamaican style

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a similar texture with less saturated fat.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats and is widely available.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is budget-friendly.

onions

🥗Healthier: leeks

💰Cheaper: scallions

Leeks offer a milder flavor and are a good substitute.

Wash cassava leaves in cold water twice.

Drain the cassava leaves and transfer to a pot.

Add 5 cups of water to the pot and bring to a boil.

Prepare vegetables: wash and dice leek, onion, garlic, scallion, eggplant, and zucchini.

Merge the chopped vegetables into the pot with cassava leaves.

Stir and cover the pot, letting it cook for an hour and a half.

After an hour and a half, stir the mixture and add nutmeg.

Add olive oil without stirring, cover, and cook for another half hour.

After half an hour, add mackerel or any type of meat and stir.

Season with salt, pepper, crushed pepper, and lemon seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens