Pondu
South Sudan, like many African countries, is awash with a variety of delicacies such as nyete, wolwol, basiko (fresh simsim sauce), khudura (green slippery sauce) and pondu among others. Pondu is a sauce that is widely consumed in the Greater Equatorial region and a delicacy for the Azande community. It is made from cassava leaves and can be served with boiled (cassava) tuber.
This recipe was kindly contributed by the EU Delegation to South Sudan.
- Cassava leaves
- penauts butter
- palm oil
- stock cubes
- water
- salt
Half fill a pot with warm water, add the cassava leaves and bring to a boil. Leave to simmer until the leaves have softened, then remove them from the pot. Wash the leaves thoroughly under running water to cool. Squeeze the water from them, then pound them into a rough mixture. Place this into a pot and add 4 cups of water. Place on the stove, add the palm oil and stock cubes and boil for 45-60 mins. When the cassava mixture has softened to a paste, add the peanut butter and salt. Leave to simmer for a further 5 mins and keep stirring to prevent it from burning. Serve with rice, posho, cassava, sweet potatoes, or kisra.
Note: Cassava leaves are rich in vitamins A and C. You should not attempt to eat them raw because they contain poisonous hydrocyanic acid.
Half fill a pot with warm water, add the cassava leaves and bring to a boil.
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