Entree: Democratic Republic of the Congo – National Cuisine – Pondu (Stewed mashed cassava leaves cooked with peanuts and smoked fish or meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) cassava leaves (fresh and finely chopped or frozen cassava leaf paste)
- 3 tbsp (45 ml) red palm oil
- 8 oz (225 g) smoked dried fish, bones removed and flaked (or smoked fish of choice)
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 garlic cloves, minced
- 1 hot chili or 1 tsp (2 g) chili flakes, optional
- 1 medium tomato, about 5 oz (140 g), diced
- 1/2 cup (120 g) roasted peanuts, ground to a paste (or 1/3 cup (80 g) peanut butter as substitute)
- 1 cup (240 ml) water or light stock, plus more as needed
- Salt to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 oz (115 g) smoked or salted pork belly or beef, chopped, optional for additional protein

Instructions

1. If using fresh cassava leaves, finely chop or pound them until softened. In a large pot, heat the red palm oil over medium heat and sauté the chopped onion until translucent.
2. Add the garlic, chili if using, and diced tomato; cook until the tomato softens about 4–5 minutes.
3. Stir in the cassava leaves, flaked smoked fish, and chopped smoked meat if using. Add the ground peanut paste and 1 cup (240 ml) water or stock, stirring to combine.
4. Bring to a gentle simmer, cover, and cook 25–40 minutes, stirring occasionally and adding water as needed so the mixture remains saucy but not watery.
5. Taste and season with salt and black pepper; simmer another 5 minutes to meld flavors. Serve hot with boiled rice, fufu, or plantains.