Congolese cassava leaves in Palm Oil (pondu)

Ingredients:

•  500g cassava leaves already pounded 

• One clove garlic, minced 

• 200ml palm oil 

• 1 leek finely chopped 

• 100g onion, chopped 

• 1 sweet green pepper chopped 

• 1 courgette chopped 

• 1 eggplant (peeled, cubed, rinsed, and salted) 

• 2 MAGGI Pondu tablets 

• Piece of dried, salted or smoked fish 

• 1 can of sardines

Method:

1. Put the boiled cassava leaves into a large pot.

2. Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer; do not stir.

3. Simmer until the water is mostly gone and the greens are cooked to a pulp.

4. Serve as a side dish with a chicken, meat, or fish main course, with Baton de Manioc or rice.