HOW TO COOK- PONDU NA MADESU-CONGOLESE FOOD . RECETTE TSHAKA MADESU

groundnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds offer a similar texture with lower cost.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner and easier to prepare.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative that is protein-rich.

Introduce the video and wish viewers a Happy New Year.

Mention that the dish can be eaten with rice or fufu.

Show the ingredients: 5 to 6 cups of white kidney beans, 1 packet of frozen cassava leaves, 1 eggplant, 2 green bell peppers, 3 onions, 5 to 6 garlic cloves, seasonings, and palm oil.

Rinse the white kidney beans, discarding any bad ones.

Defrost the frozen cassava leaves and rinse them in cold water, repeating the process at least three times to ensure cleanliness.

In a large pot, add 5 cups of cold water and bring it to a boil with the rinsed kidney beans, reducing heat and stirring occasionally until beans are tender.

Place the rinsed cassava leaves in a pot with half a cup of water and bring to a boil with blended vegetables.

Blend the eggplant, green bell peppers, and onions with half a cup of water until smooth, then add to the cassava leaves in the pot.

Add seasonings: 1 Punto Maggie Q, 3 Maggie cubes, 1 tbsp jumbo or pepper seasoning, and 1 tsp salt; bring to a boil and simmer until tender.

Drain the tender beans and add them to the cassava mixture, mixing well and letting it simmer for an extra 5 minutes.

Heat palm oil in a separate pan until hot, then add chopped onions and allow to caramelize for about 5 minutes.

Pour the caramelized onions and palm oil over the cassava mixture and let it simmer for 10 minutes to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens