Congolese Cassava Leaves Soup Recipe - Pondu
Delicious pondu is highly valued and a staple food in Congo; it is eaten as a regular meal but also served on special occasions.
Ingredients
- 500 g Cassava Leaves
- 2 Leeks
- 1 Green Pepper
- 1 head Garlic
- 5 Spring onions
- 2 Bouillon cubes
- ¼ cup Palm oil
- ½ Eggplant medium
- 1 Scotch bonnet pepper
- Salt
- 3 cans Sardines
Instructions
- Leave the frozen pondu to thaw, then wash in a colander under the tap. Squeeze out excess liquid and keep it to one side.
- Cut the eggplant into cubes.
- Wash the leek, spring onions and peppers. Next, peel the onions and garlic.
- Cut the leek, green pepper, onions, and garlic and blend coarsely in a food processor.
- Add into a pot. Then pour in the pondu. Add stock cubes and cook for 30 mins.
- Add a cup of water to the pan, then add the palm oil, cubed eggplant and scotch bonnet pepper. Cook for 1 hr.
- Taste for salt, then add the sardines and cook for another 10 mins,
- Remove from heat and serve.