Pondu / Sombe Kinshasa Style (Congolese Cassava Greens Braised with Eggplant, Leeks & Palm Cream) – Authentic Congo, Dem. Rep. Recipe

Ingredients for Pondu / Sombe Kinshasa Style (Congolese Cassava Greens Braised with Eggplant, Leeks & Palm Cream) (4 Servings)

• 1.25 lbs (or 2.5 cups) finely pounded cassava leaves (or spinach & kale), prepped into bite-sized pieces
• 1.5 cups diced purple eggplant and green bell peppers, washed and trimmed
• 1 cup steamed rice or plantains
• 1 medium onion and 3 cloves garlic, finely minced with leeks
• 1.5 tbsp traditional Congo, Dem. Rep. seasoning (scallions, garlic, red palm oil or coconut cream, nutmeg pinch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely pounded cassava leaves (or spinach & kale) for 5 minutes.
2. Add minced onion, garlic, leeks, and scallions, garlic, red palm oil or coconut cream, nutmeg pinch, stirring for 2 minutes until deeply aromatic.
3. Add diced purple eggplant and green bell peppers and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed rice or plantains right before serving warm.