About the dish
Pondu, known as saka-saka in Congo-Brazzaville, is made from young cassava leaves pounded in a mortar and stewed for a long time – even several hours – until their bitterness disappears and they become a thick, dark green mass. They are cooked with onion, garlic, leek or green pepper, often with aubergine, and finished with palm oil or peanut butter. Many families add smoked or dried fish. It is an everyday dish in both Congos and their neighbours, eaten with fufu, chikwangue or rice.
Main ingredients
- cassava leaves
- onion
- garlic
- green pepper
- aubergine
- palm oil
Central African Republic: In the Central African Republic stewed cassava leaves are called ngunza and served with gozo porridge.
DR Congo: In the DRC pondu is one of the most common everyday dishes, often cooked with smoked fish.
Republic of the Congo: Called saka-saka in Congo-Brazzaville and considered one of the national dishes.
