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Pondu
Pondu is a traditional Congolese recipe (from the Republic of the Congo) for a classic stew of cassava leaves (saka-saka) flavoured with onion, red palm oil, chillies, garden eggs and tinned sardines or mackerel. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Pondu.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesCongo Recipes
This is an alternate Congolese name for the dish known as saka-saka. This version, however, is made with a blend of fresh ingredients and tinned fish.
Ingredients:
2 bunches of fresh or 2 bags of frozen saka-saka (cassava) leaves
2 large onions, peeled and chopped
red palm oil, for frying
2 tins of sardines or mackerel
hot chilli powder, to taste
fresh chillies, pounded to a paste (optional)
garden eggs (African aubergines) [optional]
Method:
Heat 2 generous tablespoons of red palm oil in a pan over medium heat. Add the onions and fry for about 5 minutes, or until soft.
Wash and finely shred the cassava leaves then add to the pan. Drain the sardines and cut into small pieces then stir into the cassava leaf mix. Season to taste with salt and hot chilli powder. Cover and reduce to a low simmer then cook for 30 minutes.
If adding garden eggs and hot chillies, halve the garden eggs and add to the stew along with about 1 tbsp fresh chilli powder. Stir to combine, re-cover the pot and cook for about 30 minutes more, or until the cassava leaves are tender. Check and stir from time to time, and if the mixture looks dry add a little water.
Serve hot with rice or fufu.
