Pondu – Congolese Cassava Leaf Stew
Finely ground cassava leaves slowly braised with palm oil and peanut butter – also known as saka saka in Congo.
- 45 min
- 290 kcal / serving
- medium
- vegan
- Protein
- 9 g
- Fat
- 22 g
- Carbs
- 14 g
Contains: peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g finely ground cassava leaves, frozen (or 300 g very finely chopped kale)
- 2 tbsp red palm oil
- 1 onion
- 2 garlic cloves
- 1 spring onion
- 1 small aubergine
- 2 tbsp peanut butter
- 1 small chilli
- 400 ml water
- Salt
Method
- Bring the cassava leaves to the boil in the water and cook for 15 minutes – frozen leaves are pre-cooked. Kale as a substitute needs 20 minutes.
- Dice the onion, chop the garlic, cut the aubergine into small cubes.
- Heat the palm oil in a second pot, soften onion and garlic for 5 minutes, add the aubergine and braise for 5 minutes.
- Add the vegetables to the leaves, add the chilli and simmer uncovered for 15 minutes until thick.
- Stir in the peanut butter, let it steep for 5 minutes and season with salt.
- Scatter with spring onion rings. Serve with rice, fufu or plantains.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free