6
Ingredients
- 1 kg pounded cassava leaves
- 150 ml red palm oil
- 2 onions
- 200 g smoked fish
- Salt
- Water
Method
- 01 Place the leaves in a large pot with water and cook uncovered for a long time, stirring often.
- 02 Add onions, palm oil and smoked fish.
- 03 Continue simmering until the leaves are fully cooked and no longer bitter.
- 04 Season and thicken as needed.
- 05 Serve with fufu, chikwangue or rice.
Pondu, or saka-saka, demands time: the long cook softens the leaves and builds the sauce.
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