Stew
Pondu (Saka-Saka)
About
Pounded cassava leaves slow-cooked with red palm oil, onion, smoked fish and often peanut — a daily green eaten across the Congo basin with rice, fufu or chikwangue.
Equipment
- Heavy pot
- Bowl
- Knife
Ingredients
Pounded cassava leaves (fresh or frozen)4 cups
Red palm oil½ cup
Smoked fish, cleaned1 cup
Onion, chopped1
Leek, sliced1
Peanut paste (optional)2 tbsp
Scotch bonnet pepper1
Stock cubes2
Saltto taste
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