Pondu

About This Recipe

Pondu is the quintessential comfort food of the Democratic Republic of Congo, made from cassava leaves—the young green tops of the cassava plant—pounded and cooked low and slow until they transform into a dark, silky stew. It is one of the most widely eaten dishes across Congo's vast territory, from Kinshasa's bustling neighborhoods to rural villages in Kasai and Kivu provinces. Smoked fish adds umami depth, while palm oil gives its rich body and color. Pondu is eaten with fufu, and the act of eating together from a communal pot reinforces family bonds in Congolese culture.

Ingredients

Serves 6

• 500 gfresh or frozen cassava leaves, finely chopped
• 200 gsmoked fish, flaked (e.g. mackerel or catfish)
• 4 tbspred palm oil
• 1 largeonion, diced
• 4 clovesgarlic, minced
• 2 wholefresh chilies, chopped
• 1 cupwater
• 1 tspsalt
• 1 cubefish or vegetable stock cube
• 2 tbsppeanut butter (optional)

Instructions

1. 1

   Prepare cassava leaves

   If using fresh leaves, pound in a mortar or blend briefly until fine. Frozen pre-pounded cassava leaves can go straight into the pot. Rinse and set aside.

2. 2

   Sauté base

   Heat palm oil in a large heavy pot over medium heat. Sauté onion for 6 minutes until soft. Add garlic and chili and cook 2 more minutes.

3. 3

   Add leaves and liquid

   Add the cassava leaves and stir to coat in the palm oil. Add water and crumbled stock cube. Stir well.

4. 4

   Slow cook

   Cover and cook over low heat for 60–75 minutes, stirring occasionally, until the leaves are very soft and the stew has darkened in color.

5. 5

   Add smoked fish and finish

   Stir in the flaked smoked fish (and peanut butter if using). Cook uncovered for a further 15 minutes until the flavors meld. Season with salt.

6. 6

   Serve

   Serve with fufu or white rice.

Variations

• •

  Add chunks of fresh or dried shrimp alongside the smoked fish.

• •

  Stir in coconut milk instead of water for a sweeter version.

• •

  Vegetarian pondu: omit the fish and double the peanut butter.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days. Pondu reheats very well and flavors intensify overnight.

Frequently Asked Questions