Congolese cassava leaves in Palm Oil (pondu)
Updated: Dec 10, 2018
Ingredients:
 500g cassava leaves already poundedÂ
One clove garlic, mincedÂ
200ml palm oilÂ
1 leek finely choppedÂ
100g onion, choppedÂ
1 sweet green pepper choppedÂ
1 courgette choppedÂ
1 eggplant (peeled, cubed, rinsed, and salted)Â
2 MAGGI Pondu tabletsÂ
Piece of dried, salted or smoked fishÂ
1 can of sardines
Method:
Put the boiled cassava leaves into a large pot.
Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer; do not stir.
Simmer until the water is mostly gone and the greens are cooked to a pulp.
Serve as a side dish with a chicken, meat, or fish main course, with Baton de Manioc or rice.