Pondu, also known as Saka Saka, is a traditional Central African dish that is particularly popular in countries such as Congo, Gabon, and the Democratic Republic of Congo. It is a delicious and nutritious stew made primarily from cassava leaves, which are finely chopped and cooked with a variety of vegetables and meats.
The cassava leaves lend a unique flavor to the dish, with a slightly tangy and earthy taste. The leaves are typically simmered for a long time with ingredients such as onions, garlic, tomatoes, palm oil, and a selection of meats like beef, goat, or fish, resulting in a rich and hearty stew.
Pondu is often served with a side of fufu, plantains, or rice, and its combination of flavors and textures creates a satisfying and filling meal that is loved by many in Central Africa.
Traveling to the heart of Central Africa, we discover the rich and spicy flavors of Muamba Nsusu, a traditional Congolese dish. This sumptuous stew features chicken or fish cooked in red palm oil, which gives it a distinct reddish hue.
The dish is then simmered with vegetables, spices, and a generous amount of vibrant red chilies. Muamba Nsusu is often enjoyed with fufu, a staple made from pounded cassava or plantains, creating a delightful combination of flavors and textures.