Pondu

Preparation

1. Wash the cassava leaves thoroughly under running water if using fresh leaves, removing all dirt and debris. If using frozen chopped cassava leaves, thaw them first. Chop the leaves into small, bite-sized pieces—they do not need to be finely minced but should be roughly uniform in size for even cooking.
2. Heat the red palm oil in a large, heavy pot over medium heat for 2-3 minutes until it becomes thin and pourable, then add the chopped onions and cook for 5-6 minutes, stirring frequently, until they become soft and golden. This initial heating of the palm oil mellows its strong raw flavor and makes it more digestible.
3. Add the minced garlic and cook for 2 minutes until fragrant, then add the chopped cassava leaves and stir well to coat them with the oil. Pour in the water and add the salt, black pepper, and minced hot chili pepper if using.
4. Bring the mixture to a simmer over medium heat, then reduce heat to medium-low, cover with a lid, and let it cook for 20-25 minutes, stirring occasionally, until the cassava leaves are very tender and breaking down slightly. The leaves should lose their bright green color and become darker and softer.
5. In a separate bowl, whisk the ground peanuts or peanut butter with a small amount of the cooking liquid from the pot to create a smooth paste without lumps, then stir this paste back into the pot with the cassava leaves, mixing thoroughly to distribute evenly.
6. Add the dried or smoked fish flakes to the pot, breaking them up as you stir them in, then continue simmering uncovered for another 15-20 minutes until the sauce becomes thick, creamy, and well-integrated. The cassava leaves should have completely softened and integrated into a cohesive stew. Taste and adjust seasoning with additional salt or pepper if needed.