Kizaka, also known as Pondu or Saka-Saka, is a traditional Congolese dish made from cassava leaves, peanuts, and palm oil. Popular across Central Africa, this rich and hearty stew is often served with rice, fufu, or plantains. Packed with nutrients and deep flavors, Kizaka is a staple of Congolese and African cuisine.

Ingredients

2 lbs (900g) cassava leaves, finely chopped (fresh or frozen)

1/2 lb (225g) peanuts, ground

1/2 cup (120ml) red palm oil

1 large onion, chopped

2 cloves garlic, minced

1/2 lb (225g) smoked fish or dried shrimp (optional)

1 chili pepper, chopped (optional for spice)

1 tsp salt

1/2 tsp black pepper

4 cups (1L) water

Instructions

Prepare the Cassava Leaves If using fresh cassava leaves, wash and finely chop them. If using frozen, thaw and drain excess water.

Cook the Leaves In a large pot, add cassava leaves and 4 cups of water. Bring to a boil, then reduce to low heat and simmer for 30-40 minutes, stirring occasionally.

Add Flavor Stir in the chopped onion, garlic, and chili pepper. Let cook for another 10 minutes.

Incorporate Peanuts and Palm Oil Add ground peanuts, palm oil, salt, and black pepper. Stir well to combine. Simmer for an additional 15 minutes until the stew thickens.

Add Smoked Fish (Optional) If using smoked fish or dried shrimp, add them at this stage and cook for another 5 minutes.

Serve Hot Remove from heat and let rest for a few minutes before serving.

Serving Kizaka is traditionally enjoyed with fufu, rice, plantains, or boiled yams. Its rich, nutty, and slightly spicy flavor makes it a perfect complement to African side dishes.

Kizaka is a nutrient-rich, comforting dish that brings the authentic taste of Central Africa to the table. Whether enjoyed with fufu or rice, this cassava leaf stew is a must-try for lovers of African cuisine.