Pondu | FoodieAtlas

Ingredients

For the Pondu:
1 kg (2.2 lbs) cassava leaves, washed and chopped (can substitute with spinach or kale if cassava leaves are unavailable)
1/4 cup palm oil or vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1-2 hot peppers, chopped (optional, for extra spice)
1 cup ground peanuts or peanut butter
1 cup dried fish or smoked fish (optional, soaked and shredded)
4 cups chicken or vegetable broth
Salt to taste

Instructions

Prepare the Cassava Leaves

If using fresh cassava leaves, rinse them thoroughly and chop finely. If using dried cassava leaves, soak them in water for several hours or overnight before using. Drain and chop finely.

Cook the Base

Heat the palm oil or vegetable oil in a large pot over medium heat.

Add the chopped onions, minced garlic, and minced ginger. Saut√© until the onions are translucent and fragrant.

Add Peppers and Peanuts

Stir in the hot peppers (if using) and ground peanuts or peanut butter. Mix well and cook for a few minutes.

Add Cassava Leaves

Add the chopped cassava leaves to the pot and stir well to coat with the oil and spices.

Add Broth and Simmer

Pour in the chicken or vegetable broth, stirring to combine.

Bring to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes, or until the cassava leaves are tender and the flavors are well combined.

Add Fish (Optional)

If using dried or smoked fish, add it to the pot during the last 15 minutes of cooking. Stir to incorporate.

Season and Serve

Season with salt to taste.