In DR Congo, the leaves are used in a stew called pondu in Lingala, sombe in Swahili or sakasaka in Kikongo. The cassava root flour is also used to make a cassava bread by boiling flour until it is a thick, rubbery ball (bukari in Swahili or luku in Kikongo. This cassava bread is often affectionately known as la boule nationale (the national ball) in French.