Pondu (Cassava Leaf Stew)

If using frozen cassava leaves, thaw them completely. Rinse and squeeze out excess water. If fresh, pound or finely chop them until smooth. This step is crucial for tenderness and flavor.

In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until golden and soft, about 5 minutes. Stir in the garlic and ginger, and cook for another 2–3 minutes until fragrant.

Add your protein of choice—smoked fish or beef cubes—to the pot. Sear lightly in the oil and aromatics for 3–5 minutes to absorb flavor. If using beef, you can brown it and then set it aside to return later.

Vegetarian: Skip this step for a vegetarian option.

Add the cassava leaves to the pot along with 3 cups of water or broth. Stir to combine. Add the Maggi cube, salt, and chili pepper (if using). Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Stir occasionally to prevent sticking, and add water if it gets too dry.

Once the cassava leaves are tender and the stew has thickened, adjust seasoning to taste. Serve hot with white rice, boiled plantains, fufu, or ugali for a true Central African experience.