Pondu (saka-saka)

Ingredients

• 1 kg pondu (frozen pounded cassava leaves)Find in the shop →
• 300 g salted or smoked fishFind in the shop →
• 15 cl red palm oilFind in the shop →
• 2 onions, 3 garlic clovesFind in the shop →
• 1 eggplant or a few okra (optional)Find in the shop →
• Salt, chili, stock cubeFind in the shop →

Method

1. Soak the salted fish for a few hours to remove the salt, then flake it.
2. Put the pondu in a large pot, cover with water and cook over medium heat for at least 1 hour, adding water as needed.
3. Add the chopped onions and garlic, the fish and the eggplant, then cook for 30 minutes.
4. Pour in the palm oil, add salt, chili and the stock cube. Simmer for another 20 minutes, until the water is almost absorbed.
5. Serve with fufu, chikwangue or rice.