DRC Pondu: Congolese Variations of Cassava Leaves

Name: DRC Pondu: Congolese Variations of Cassava Leaves
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 personnes
Cuisine: RDC — Afrique Centrale
Ingredients: 500 g feuilles manioc surgelees; 200 g stockfish ou poisson sec; 4 cas huile palme rouge; 1 oignon, 4 gousses ail, scotch bonnet

Recipe for DRC Pondu: Congolese variations of cassava leaves with dried fish or meat. DRC cuisine by NKOSI.

Prep.

25 min

Cuisson

120 min

Total

145 min

Servings

6 personnes

Niveau

Moyen

Cuisine

RDC — Afrique Centrale

Ingrédients

Ingredients

500 g feuilles manioc surgelees
200 g stockfish ou poisson sec
4 cas huile palme rouge
1 oignon, 4 gousses ail, scotch bonnet

Préparation

Preparation

1

Cuire feuilles 30 min eau bouillante.
2

Faire revenir oignon dans huile palme.
3

Ajouter feuilles, poisson, ail, scotch bonnet.
4

Mijoter 90 minutes feu doux.
5

Saler et servir avec chikwangue.

Pour aller plus loin : histoire, variantes, accompagnements et conseils

In brief

Pondu DRC: cassava leaves with dried fish, meat or peanut paste
Origin: Democratic Republic of the Congo
Essential ingredients: cassava leaves, palm oil, dried fish, meat
Setting: a family Sunday meal, Congolese ceremonies

Origins of Pondu DRC

Pondu is one of the most loved dishes of the DRC. Several variants exist depending on the region: with dried fish (Kinshasa), with meat (Lubumbashi), with peanut paste (Bandundu).