Pondu is a patient dish. The leaves need time to soften, and the smoked fish gives the pot its quiet depth. This sample guide is for a generous weeknight batch.
Ingredients
- 500 g cassava leaves, finely shredded
- 1 smoked fish, cleaned and flaked
- 2 tbsp red palm oil
- 1 onion, sliced
- 2 garlic cloves, grated
- 1 green pepper, chopped
- 1 tsp pili-pili, or to taste
- Salt and black pepper
- Rice or kwanga, to serve
Method
- Wash the shredded cassava leaves well and drain.
- Heat the palm oil in a heavy pot and soften the onion, garlic, and green pepper.
- Add the cassava leaves and stir to coat. Pour in a little water, cover, and cook gently for 35 minutes.
- Add the smoked fish and pili-pili. Stir, cover, and cook for another 20 minutes, until the leaves are tender.
- Taste for salt and heat. Serve with rice or kwanga.
A note from the kitchen
If the leaves are still firm after 35 minutes, add a splash more water and keep the heat low. The pot should simmer, not boil hard.