Cassava leaves (Pondu) recipe

Have you ever heard of cassava leaves recipe, also known as pondu? Cassava leaves are the leaves of yucca plants (also known as cassava). They are large green leaves that are popular in central Africa. Pondu was one of the pillars in my childhood diet. We ate it with fufu, mainly, but also with rice. This is a classic recipe and is made in every Congolese household. It is a vegetable that is fairly affordable and full of nutrients. This is a dish that you will always find at my house since my family can eat from Monday to Sunday. It is the only vegetable that my children will eat without fussing since it is full of flavor and easy to cook. It is basically dumping everything in a big pot and letting it boil for a while. But before we get into the recipe, let’s talk more about cassava leaves.

What are cassava leaves?

Cassava leaves are the leaves of the yucca plants that grow in Africa. They are a staple food and are often used as a plate in central african dishes. You can buy them at markets, some supermarkets and even at some restaurants. Cassava leaves are more abundant in central Africa. Moreover, they are easily grown and we used to have them in the garden growing up. Being in Canada, I buy the frozen ones at my local international store.

What are cassava leaves’ health benefits?

Cassava leaves are very high in iron and calcium. They also contain a lot of vitamins C and A, which makes them great for building up the immune system. As most other plants or vegetables, they contain a lot of water and fiber and help with colon health. The result is that you will feel full for longer periods of time and you will stay away from overeating if you feel like you have enough nutrition in your diet. Cassava leaves are very affordable, and I would highly recommend them if you struggle with your nutrition or want to get more vitamins in your diet. 

If you eat them like we do, it goes very well with beans, rice, groundnuts, plantains, or fufu. Furthermore,  I prefer to add a little bit of water at the time while cooking because it accentuates spices’ flavors even more. It is a long cooking process, so I would recommend cooking it hours or even days before you intend to eat it. 

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How do you store cassava leaves?

You can keep some in the fridge for three to four days. You can freeze the rest in plastic containers for months.

How do you make cassava leaves recipe?

Rehydrate the smoked fish in boiled water for 20 min. Clean the fish by removing everything except the flesh. Set aside.

Blend the onions, garlic, green onions, leek, and green peppers in a food processor.

Put the cassava leaves with your onion mixture in a large pot with enough water to cover the cassava leaves on high heat.

Add the salt and palm oil. Let it boil for 30 min.

After 30 min, add the smoked fish, habanero pepper and let it boil for 1 hour.

During that hour, keep adding 2 cups of water each time the water runs out.

Here are recipes that you will also enjoy:

Poulet Mayo recipe (chicken with mayonnaise) from Congo

Red fufu with lamb chops and sautéed spinach

Sorrel (Ngayi ngayi) salad recipe

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