Pondu is cassava leaf stew. Cassava is a common staple across most of Africa. It is no wonder then, that the leaves could form the base of this sauce and many others.
Cassava leaves is commonly used in the community I grew up in. So, this is entirely new to me until recently. However it reminded me of Afang soup which is popular in Nigeria. Pondu is cooked slightly differently, but with similar ingredients.
Pondu is one of Congolese favourite dishes made from cassava leaves, peppers, fish or meat, palm oil and cooked to a gentle simmer until vegetables are tender.
They have a mild taste not spicy both tough like kale and may take longer to cook until tender, than most other leaves.
The main ingredient, fresh cassava leaves may not be available outside of Africa. For this recipe, i will be using the frozen one. In my local African food shop, they come in about 1kg bag. I used half of the bag.
Raw cassava roots, tubers and leaves contain cyanide and large amounts of this are poisonous and could be fatal.
However, when thoroughly cooked, they are safe. So, never eat them raw.
The idea is similar to eating raw meat versus cook. Raw meat could cause food poisoning however when meat is cooked, they generally safe for most people.
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