Republic of Congo, Honor Toudissa, Saka-saka “pondu”
After two blank years at Marien Ngouabi University, in the early 1990s Chef Honor Toudissa reoriented himself towards catering on the advice of the superior of a Catholic congregation where he spent a vacation internship and where his salads were a great success.
He obtained a diploma in Hotel and Restaurant Management in Kenya, then in Food Production, before taking a certification in Culinary Art and Catering, option cook’s Congolese.
REP. OF CONGO GASTRONOMY MUSTS
Ginger
Chive
Mouaba
Liboke
Black pepper
Saka-saka “pondu”
INGREDIENTS
- A bunch pounded vegetables
- 2 cloves garlic
- 1 bunch chives
- 2 green peppers
- 2 onions
- 2 purple eggplant
- 2 cups peanut or palm oil
- ½ tablespoon salt
- 2 vegetable aroma cubes
- 1 green chili
STEP BY STEP
- Peel and wash the pounded vegetable thoroughly.
- Bring a pot of water to a boil.
- Dip the pondu in hot water and remove at the same time. (Pondu, also known as saka saka, or feuille de manioc in French, is made from manioc.)
- Prepare the spices pound the pondu with the spices in a food processor or mortar.
- Place the pounded pondu in a saucepan and add the palm kernel oil, water and salt.
- Cook for about 45 minutes without stirring.
- Then stir and add the cubed broths, palm or peanut oil.
- Cook for another 10 minutes and it’s ready.