Pondu sits at the center of many Central African meals. The dish uses cassava leaves cooked low and slow with palm oil, vegetables, and peanuts. The result feels rich, earthy, and filling.
Many families across Congo, Angola, Cameroon, and neighboring countries prepare some version of pondu. Some add smoked fish. Others use meat or hot peppers. This version keeps the focus on cassava leaves, peanuts, and palm oil.
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