Pondu

🥬 Previously detoxified cooked cassava leaves finished with peanut paste and red palm oil.

Ingredients

• 600 g plain food-grade cassava leaves, already detoxified and fully cooked by the manufacturer, drained weight
• 600 ml drinking water
• 80 g roasted peanut paste without sugar or salt
• 20 ml food-grade red palm oil
• Up to 1 g salt

Preparation

Use only manufacturer-confirmed detoxified fully cooked leaves. Not raw or merely frozen leaves. Follow package directions and any longer time.

Drain, weigh 600 g usable leaves and chop or mash very finely with clean equipment.

Combine leaves, 500 ml measured water and palm oil in heavy pan. Bring to gentle simmer and cook 20 minutes, stirring bottom.

Dilute 80 g peanut paste with remaining 100 ml water and stir gradually into hot leaves.

Simmer another 10 minutes, stirring, until evenly hot and moist; taste before measured salt.

Divide 4 hot side portions. No stock cube, meat, fish or starch included. Never apply this short finishing method to raw or simply frozen leaves.