In brief
- Pondu (saka-saka): pounded cassava leaves, boiled at length then simmered in palm oil.
- Origin: Democratic Republic of the Congo; called “saka-saka” in the Republic of the Congo and Angola.
- Key ingredients: cassava leaves, palm oil, smoked fish, onion, garlic.
- Served with rice, chikwangue or plantain.
Origins and Cultural History of Pondu
Pondu is one of the most emblematic dishes of the Democratic Republic of the Congo. Its name comes from Lingala, a language spoken in the DRC as well as in the Republic of the Congo. In the latter country, as well as in Angola, the same dish of pounded cassava leaves is called saka-saka.
The preparation, passed down from generation to generation, consists of finely pounding the cassava leaves and then simmering them at length with palm oil, peanut paste, and smoked fish or meat. Similar dishes exist elsewhere on the continent and in the Indian Ocean, such as mataba in the Comoros or ravitoto in Madagascar, prepared with pork or beef and coconut milk.
What Are the Essential Ingredients of Pondu
The base of pondu remains constant; only the protein and the seasoning vary by family and by region.
- cassava leaves, dried or fresh
- palm oil
- smoked fish, or meat
- peanut paste
- onion and garlic
- chilli
What to know about pondu
Pondu, called saka-saka in Congo-Brazzaville and Angola, is a dish of pounded cassava leaves, boiled for a long time and then simmered in palm oil. Smoked fish or meat, onion, garlic and sometimes peanut paste are added. It is served with rice, chikwangue or plantain.
Frequently Asked Questions About Pondu
Do Cassava Leaves for Pondu Need to Be Cooked for a Long Time?
Yes, without exception. Raw cassava leaves contain cyanogenic compounds that release toxic hydrocyanic acid: they must be pounded and then boiled uncovered for at least 30 minutes, discarding the cooking water, before being simmered for a further 45 minutes to 1 hour with the other ingredients. Never eat cassava leaves that have simply been rehydrated or lightly cooked.
What Is the Other Name for Pondu?
It is called saka-saka in the Republic of the Congo and in Angola, and mpondu in certain regions of the DRC. The dish remains the same from one country to another, with variations in seasoning and protein, smoked fish, meat or peanut.
Where to Find Pondu Ingredients in France?
NKOSI sells dried cassava leaves, red palm oil and the other dry products for pondu, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
