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Congo Pondu (Cassava leaf stew)

Congo Pondu (Cassava leaf stew)image
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromCongo


  • 500 g cassava leaves
  • 150 ml vegetable broth
  • 4 small white spring onions
  • 1 green pepper
  • 2 tablespoons vegetable oil
  • 200 g canned natural mackerel
  • 1 large clove garlic
  • 1 fresh chilli pepper
  • 120 g white rice
  • Salt


  • Rinse the cassava leaves well in clean water and drain.
  • Boil a large volume of water and then drop the chopped cassava leaves into it.
  • Cook for about 10 minutes in boiling water and then drain.
  • Drain the mackerel in a small colander.
  • Chop the white onions, garlic, chilli and green pepper as finely as possible.
  • In a large pot, heat the oil and sauté for 1 minute, stirring regularly.
  • Add the cassava leaves and broth and cook for 40 minutes, covered, adding water if necessary.
  • Coarsely crumble the fish and add it to the preparation.
  • Continue cooking for 30 mins.
  • Serve hot with white rice cooked in boiling salted water.


Total carbs


Total fat

Saturated fat

Omega 3



310.9 Kcal

31.5 g

4.7 g

12.0 g

2.1 g

1.3 g

4.9 g

455.4 g


The nutritionist's advice:

If you do not have cassava leaves, this recipe can be made with spinach. Mackerel can also be replaced by sardines. The presence of oily fish gives you all the omega-3 you need.