Cassava leaves

The leaves of cassava, Pondu, Saka Saka or Kwem are at first sight a treat for herbivore and it is a very appreciated dish and tasted during weddings, birthdays etc..

It is prepared with palm oil or seed sauce and can be eaten with cassava, bread, fried aloco banana and yam.

Health benefits of Cassava Leaves

• When boiled along with salt and garlic, cassava leaves can help improve eyesight
• Helps prevent diarrhea
• Rich in magnesium which helps lower blood pressure
• When ground, cassava leaves can help fight kwashiorkor
• Boosts digestion and immunity

Are cassava leaves poisonous?

People have different perceptions on how safe cassava leaves are. With some even wondering how a plant with harmful parts may be fit for human consumption. Cassava leaves have about quarter percentage of unique protein mix in human body. Does this offer a clue to where the unique food sources of Mandingo strength comes from?

How to prepare Congolese pondu

Ingredients

• 2 pounds ground cassava leaves (frozen)

• 500g beef (reduced into sizeable pieces)

• Smoked fish 1 pc

• Okra pods (20 pcs)

• 4 cloves garlic

• 2 medium onions (chopped)

• ½ cup Canola or palm oil

• Parsley 1 bunch

• 2 Maggie cubes

• Peanut butter

• Salt

• Pepper

Steps

• In a medium cooking pan, bring water to boil. Add salt, Maggie cubes, parsley, pepper, two garlic cloves, one onion, and meat. Make sure the water covers the meat entirely. Boil the mixture until your meat is tender.

• Remove the stock and put it aside

• In another cooking pan, sauté your onions and remaining garlic cloves. Add your smoked fish and peanut butter. Stir for three minutes

• Add your cassava leaves and meat stock. Cook them for 6 minutes and add your meat

• Stir and taste if salt and seasoning are well balanced. Add if more is needed depending on your preferences

• Simmer and cook for another 5 minutes. Serve with rice, bread, or fish of your choice.