Congolese Pondu (Saka Saka Cassava Leaf Stew with Smoked Fish)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g frozen or fresh pounded cassava leaves (pondu / saka saka)
- • 200g smoked dry fish, deboned and flaked
- • 100g salt fish (makayabu), desalted and flaked
- • 1/2 cup red palm oil
- • 1 large leek, finely chopped
- • 1 green bell pepper, chopped
- • 1 onion, chopped
- • 3 garlic cloves, minced
- • 2 spring onions, sliced
- • 1 can (400g) smooth peanut butter (optional for rich variety)
- • 2 seasoning cubes
- • 1 tsp salt
Preparation Steps
Place pounded cassava leaves in a large pot with 4 cups of water; boil rapidly for 45 minutes until bitter raw taste dissipates and leaves soften.
Blend chopped leek, bell pepper, onion, garlic, and spring onions with a splash of water into a green paste.
Add the aromatic green paste, deboned smoked fish, and flaked desalted salt fish into the simmering cassava leaves pot.
Pour in the vibrant red palm oil and whisked peanut butter; season with crushed seasoning cubes and salt.
Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally until all liquid evaporates and the greens glisten in red oil.
Serve hot alongside boiled plantains, kwanga, or fufu.