A fundamental dish of the cuisine of the Democratic Republic of the Congo, pondu (pounded cassava leaves) is cooked slowly and is a mainstay of the Congolese daily diet.
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Pondu (Saka Saka)
Pondu (Saka Saka) from the Democratic Republic of the Congo: traditional recipe step by step, with chef tips and clear timings.
- Democratic Republic of the Congo
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Carbohydrates 24 g
- Fat 28 g
Story behind the dish
Preparation
Pondu (Saka Saka) is a preparation from the Democratic Republic of the Congo with medium difficulty. Reserve about 115 minutes in total (25 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g crushed cassava leaves (or spinach as a substitute).
- Have ready: 300 g of smoked fish or meat.
- Have ready: 1 onion.
- Have ready: 2 African eggplants (or normal eggplant).
- Have ready: 100 g of ground peanuts.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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If you use cassava leaves
If using cassava leaves, simmer them for at least 1 hour (traditionally several hours) until very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chopped onion and chopped eggplant.
Add the chopped onion and the chopped eggplant, cook for 20 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the minced smoked fish or meat
Add the crumbled smoked fish or meat, cook for 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the ground peanuts diluted in a little water
Add the ground peanuts diluted in a little water, stirring well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour a little palm oil and chilli to taste
Pour in a little palm oil and chilli to taste, cook for 15-20 more minutes over low heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and serve with fufu
Adjust the salt and serve with fufu, banana or rice. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cassava leaves require long cooking to soften completely; Spinach is a much quicker substitute but with a different flavor.
- Palm oil provides the characteristic color and flavor of this Congolese dish.
Variations
- Pondu with dried prawns instead of smoked fish.
- Vegetarian version only with peanuts and vegetables.
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