11 Apr Cassava Leaves Soup / Pondu
Posted at 09:40h
in
recipe
by Susann
Cassava leaves soup / Pondu / Saka Saka / Nwem
Cassava Leaves Soup, also known as Pondu, Saka Saka, or Nwem, is a beloved and nutritious dish enjoyed in Central Africa, particularly in Congo and Cameroon. This hearty soup combines pounded cassava leaves with a blend of beef, dry catfish, ground peanuts, and aromatic spices, creating a rich and flavorful meal. Perfect for lunch or dinner, Cassava Leaves Soup can be served as a main or side dish, paired with rice, kwanga, plantain, or fufu. Follow our recipe to make this traditional and delicious soup at home.
Serves: 4-6
Preparation time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: Approximately 1 hour 45 minuutes
Meal type: Main dish/Side dish
Meal time: Lunch or Dinner
Country/Region: Central Africa – Congo / Cameroun
Ingredients
• 1 packet frozen pounded cassava leaves /
pondu
• 1 kg beef cut in bite size pieces or beef bones
• 1 medium onion chopped
• 1 garlic clove (optional)
• 1 sachet onga pondu (or maggi pondu)
• 1 green pepper
• 1 sachet vedan
• 1-2 dry catfish
• Salt and pepper to taste
Instructions
1. In a large saucepan, season meat with salt, maggi and onions, then boil until tender. If using beef bones, cassava leaves can be put in once the broth is ready and then boiled for 30 minutes. If beef is used, remove beef from broth and pour in cassava leaves.
2. Then add the ground peanut, onga pondu, vedan, palm oil, blended mix, salt, pepper and cook for another 45 minutes.
3. The beef is only added right at the end once the cassava is properly cooked and cooked together for about 5 minutes.
*** The recipe and directions are mere guides on how to prepare the dish. Ingredients and outcome may differ according to preference or preparation.
*** Why wait, order your ingredients online now or visit our store.
Photo credit: Let’s cook with Elle – https://www.youtube.com/watch?v=8uE1Pxs7AK0