Pondu, also called ‘Saka saka’ or feuilles de manioc in French is prepared from chopped cassava leaves, mostly cultivated in subtropical regions like the Democratic republic of Congo and in many other African countries. The cassava leaves are gluten free and are very much rich in carbohydrates. Pondu is cooked in different ways depending on each person, but its usually accompanied by fish for added flavor. Pondu is prepared with onions, eggplant, garlic, green onion, palm oil and salt, takes about 10 minutes to prepare all the ingredients and an hour 15 minutes of cooking. Pondu is known for its delicious taste and is saved warm with rice or fufu at regular meals and special occasions in many homes and restaurants in the Democratic republic of Congo and other African countries. In Congo, the cassava leaves are taken from the plant directly to cook so that it is natural and fresh. and here in Canada you can find it frozen at any African grocery store.

I have cooked Pondu at many of the events and everyone just loved its delicious tastes and have asked lots of questions. Pondu is a very special  traditional Congolese dish because it brings a delicious taste to everyone that tastes it. For me, Pondu takes me home.

Tinah has cooking in her genes. Graduated in community support worker program in Edmonton, she also holds a certificate in medical interpretation from Bow Valley College in Calgary. Originally from Congo, since her childhood, her mother introduced her to the African cuisine. After her marriage in France 2006, she gets deeper knowledge of the culinary flavors and art, two years later, she moves back to Canada and embraces her passion by preparing meals in churches, weddings etc. This cultural mix has allowed her to create different flavors, a kind of fusion that meets the tastes of her customers. In December 2013, she launches her fusion cuisine catering service business, and has since then offered high quality catering in Edmonton and surrounding areas, catering to a wide variety of events, including weddings, meetings, birthday parties,fundraisers,church dinners, corporate events, to name a few. She has also catered for CANAVUA, CDEA, FAFA, FRAP, and few mores organizations at Cite Francophone.