Congolese Casava Leaves Recipe: Pondu
The dish's origins are in the Democratic Republic of the Congo, but its roots are deeply ingrained in Central African culinary customs. Due to their abundance in the area, the main component, cassava leaves, has been a mainstay in local cuisine for many years. The manner of preparation has changed over time, incorporating various ingredients like spices, meats, and palm oil to produce a pleasing fusion of flavors and textures.