Pondu

Zutaten

• 500 g frozen cassava leaves
• 300 g beef or goat with bones and/or 1 dried smoked fish
• 2 onions
• 3 spring onions
• 8 cloves garlic
• 1 green capsicum
• 2 long thin eggplants (or 1 big thick)
• 1 /4 cup vegetable oil (instead of palm oil)
• 1 teaspoon salt
• 2 teaspoons stock powder
• 1 scotch bonnet/habanero chilli (optional)
• 1 /3 cup crushed peanuts

Zubereitung

1. Defrost then rinse cassava leaves well with water.
2. If using beef/goat: put meat in a pot. Cover with water. Boil for 45 minutes. If using dried smoked fish: Put fish in a bowl with boiling water for 30 minutes. Remove the bones from the fish and keep the flesh.
3. Blend onions, garlic, spring onions, eggplant, and green capsicum in a food processor. If you don’t have a food processor, cut the vegetables as small as you can.
4. Put cassava leaves with mixed vegetables in a big pot. Cover with water. Cook on high heat.
5. Add the vegetable oil, salt and stock powder. Bring to the boil. Turn the heat down to low. Cook for 45 minutes.
6. Take meat out of pot. Cut into small pieces. Add to the cassava leaves. If using, add smoked fish and 1 whole habanero chilli. Cook for another 45 minutes – 1 hour.
7. Check the pondu regularly and add more water if it’s too dry, 1 cup at a time.
8. Add crushed peanuts. Cook until thick, around 10 more minutes.
9. Serve the pondu with fufu and plantain or rice.