I used processed frozen cassava leaves for this pondu recipe. Cassava Leaves: If you have access to fresh cassava leaves and the time and know-how to process, this is best.Here are the ingredients you need to make pondu. The pounding is what gives pondu the paste-like consistency. In some areas, the leaves are dried in the sun before pounding. To make cassava leaves edible, they are processed by mashing or pounding, steeping, followed by boiling. If the leaves are eaten raw or without being processed correctly, then it could cause cyanide poisoning. Cassava leaves contain a toxic substance called cyanogenic glucoside. This is one of the most common questions regarding cassava leaves on google. They are rich in vitamin C, B and minerals like calcium and magnesium with lower levels of iron, zinc and manganese. Health Benefits of Cassava LeavesĬassava leaves are a significant source of nutrients, particularly in regions where the meals are carbohydrate-heavy. Pondu, sometimes served with pili pili on the side, can also be eaten with yam, plantain and eba, potatoes and other starchy foods. To make this dish, cassava leaves are cooked with other green vegetables, palm oil, garlic and onions to make a highly nutritious and tasty soup which is eaten with rice or fufu. Pondu is highly valued and a staple food in Congo it is eaten as a regular meal but also served on special occasions. In this post, I will share a recipe for the Congolese cassava leaf soup, which is locally known as pondu. The leaves, which are affordable and widely available, are made into soup or stew known by different names depending on which part of the region you are – pondu, mpondu, saka saka, sombe, nkwem, cassava leaves plasas, feuille de manioc etc. However, as well as the roots, cassava leaves are also widely consumed as a vegetable in the region, particularly in parts of Congo, Sierra Leone, Cameroon, Zambia and Liberia. Cassava is one the most important crops consumed in Sub-Saharan African countries, with the roots being more widely consumed.
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