Pondu is a traditional Congolese recipe for a classic stew of cassava leaves (saka-saka) flavored with onion, red palm oil, chillies, garden eggs and tinned sardines or mackerel.
- 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]
- 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.