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Congolese cassava leaves in Palm Oil (pondu)

Updated: Dec 10, 2018


  •  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


  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.

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