By Rachel Ndjondjo
In the U.S., people living far away from their home countries often turn to familiar foods, or to faith – or both – to stay connected to their roots and maintain their spirits.
Kina Mbaki, who has been in the U.S. for two years, said cooking helps her stay grounded in her new world.
“Cooking is not just about feeding people; it’s a space for personal expression and joy. It’s essential to my identity,” Mbaki said.
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And one of the foods she likes to cook is pondu, which is a staple in the Democratic Republic of the Congo and Republic of the Congo (Brazzaville), and also is popular in a number of other African countries. Pondu is a stew of cassava leaves, which come from the yucca plant.
“I put cassava leaves in boiling water to remove their acidity, then mix the spices with palm oil and fish. That’s what gives the dish its traditional and flavorful taste,” Mbaki said.
She can find most ingredients locally and her family sends her the rest: “Smoked fish is sometimes difficult to find, mainly because of the cost. But the rest is accessible.”
The secret to a good pondu? “Authenticity and quality seasoning,” she said.
Stéphanie Beya, who grew up in a Christian family in Congo, believes there are multiple ways to nourish oneself.
“Whether through cooking or personal development, the essential thing is to stay true to yourself and inspire others,” Beya said.
And in her case, her ministry comes first.
“I grew up in a Christian family in Congo, and serving God was natural. Then teaching followed naturally, and fitness became essential after my father passed away. I promised to promote health and encourage others to care for themselves. … My goal is to save souls and transform lives through fitness, teaching, and faith.”
