Pondu

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.