Cassava leaves, commonly called Pondu, are the tender green leaves of the cassava plant, widely used in Central and West African cuisine. They are rich in protein, vitamins, and minerals, and are typically pounded or finely chopped before cooking. Pondu is often simmered with palm oil, spices, and sometimes fish or meat to create a flavorful, nutritious stew. It is enjoyed as a side dish or served with fufu, rice, or other staples.
