~778 cal · 16g protein · 142g carbs · 18g fat (estimated, per serving)
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Dark green cassava-leaf stew beside fufu and rice
🇨🇩 Kinshasa
Pondu is DR Congo on a plate — cassava leaves pounded fine and cooked long, the way every Kinshasa household learned from its grandmother. It stretches to feed whoever arrives, and the smoky depth is the cook’s signature.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 5 —
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2 lbs cassava leaves (frozen, from African markets) or collard greens, finely chopped
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1/3 cup red palm oil
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1 cup, flaked smoked fish (or dried fish)
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1 eggplant, diced
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1 onion
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4 cloves garlic
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3 + 1 green onions + leek, sliced
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1 chili, minced
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for 5 fufu, rice, or boiled plantains, to serve
Instructions
1
If using cassava leaves, boil 30 minutes first (they must be thoroughly cooked); collards need only chopping fine.
2
Sweat the onion, garlic, leek, and chili in half the palm oil.
3
Add the greens, eggplant, and enough water to nearly cover; simmer low 40 minutes, stirring now and then, until dark, soft, and thick.
4
Fold in the smoked fish (or tofu) and remaining palm oil; simmer 10 more.
5
Season and serve with fufu or rice — the pot traditionally stays on the stove for whoever comes hungry.
Kinshasa home tradition.
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🌏 While it simmers — know your destination
📍
Kinshasa. The megacity on the river, powered by pondu and rumba.
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DR Congo. The Congo basin, where cassava leaves feed a nation.
🌍
Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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