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Pondu (Cassava Leaves Stew)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
45 min
Cook

Ingredients

  • 500 g Pounded cassava leaves (fresh or frozen) (4 cups, packed)
  • 100 g Onion, chopped (1 medium)
  • 60 ml Red palm oil (1/4 cup)
  • 60 g Smooth peanut butter (1/4 cup)
  • 100 g Smoked fish, flaked (optional) (3/4 cup)
  • 2 Garlic cloves, minced (2 cloves)
  • 1 Bouillon cube (1 cube)
  • 250 ml Water (1 cup)
  • 4g Salt (3/4 tsp)

Method

  1. If using frozen pounded cassava leaves, thaw completely and drain any excess liquid.
  2. Heat the palm oil in the large pot and sauté the onion and garlic for 5 minutes until softened.
  3. Add the cassava leaves and stir to coat evenly in the oil.
  4. Pour in the water and bouillon cube, cover, and simmer over low heat for 30-35 minutes, stirring occasionally.
  5. Stir in the peanut butter and smoked fish, if using, and continue simmering uncovered for 10 minutes until thickened.
  6. Season with salt to taste, and serve hot alongside fufu or rice.

Introduction: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste.

Cultural Background: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. It’s one of the most iconic side dishes of the DRC, typically served alongside fufu and rich in flavour and nutrients.

Tips: Long, slow simmering is essential — cassava leaves need thorough cooking to soften fully and develop their characteristic flavour.

Variations: Some households add chopped eggplant or ground shrimp for extra texture and flavour depth. Omit the smoked fish and use a vegetable bouillon cube for a fully vegetarian version. Omit the smoked fish and use a vegetable bouillon cube; the rest of the recipe is vegan.

Storage: Refrigerate in an airtight container for up to 3 days; the flavour deepens well overnight.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.

Nutrition: Approx. 250 kcal, 10g protein, 12g carbohydrate, 19g fat per serving.

FAQs

Q: Can I use spinach instead of cassava leaves?
A: Spinach or collard greens can substitute in a pinch, though the texture and flavour will be noticeably milder and cook much faster.

Q: Where can I buy pounded cassava leaves?
A: Frozen pounded cassava leaves are commonly available at African grocery stores under names like ‘saka saka’ or ‘pondu’.

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