Description
This authentic pondu recipe combines cassava leaves, palm oil, vegetables, and raw peanuts for a rich and comforting Central African stew. The vegetables are blended before cooking, which gives the stew a smooth texture and deep flavor. Serve this pondu with rice, fufu, cassava, or fried plantains for a hearty African meal.
Ingredients
Scale
- 3 pounds frozen cassava leaves
- 4 medium carrots
- 2 large onions
- 2 green peppers
- 1 1/2 cups fresh garlic
- 1 cup dry garlic, optional
- 4 bunches green onions
- 1 cup raw ground peanuts
- 1 1/2 cups palm oil, divided
- 1/4 cup salt, or to taste
- Water as needed
Instructions
- Add the carrots, onions, green peppers, fresh garlic, dry garlic, and green onions to a food processor. Pulse until finely chopped.
- Place the frozen cassava leaves into a large pot and cover with water. Bring to a boil.
- Add the vegetable mixture and half of the palm oil. Stir well.
- Reduce heat to medium-low and cook for 45 minutes. Stir often and add water if needed.
- Add the remaining palm oil and raw ground peanuts.
- Continue cooking for another 45 minutes to 1 hour until thick and rich.
- Add salt to taste.
- Serve hot with rice, fufu, cassava, or plantains.
Notes
- Frozen cassava leaves work well for this recipe.
- Stir often to prevent sticking.
- Add water slowly during cooking if the stew thickens too much.
- The second addition of palm oil improves flavor and texture.