Saka Saka
Cassava Leaves Stew
Saka Saka, also known as Pondu, is a hearty and nutritious stew made from cassava leaves, simmered with onions, garlic, palm oil, and often enriched with smoked fish, meat, or peanut butter. It's a staple dish in Congolese cuisine, offering a unique earthy flavor and vibrant green color.
🧂 Ingredients
- 1.5 kg Cassava leaves(fresh or frozen, chopped (about 3 lbs))
- 360 ml Red palm oil(or other cooking oil)
- 5 small Onions(4 sliced into rings, 1 roughly chopped)
- 6 cloves Garlic(mashed)
- 1 small Chili pepper(finely chopped, or to taste)
- 120 ml Peanut butter(natural, unsweetened)
- 1 liter Water
- Salt(to taste)
- Black pepper(to taste)
- 200 g Smoked fish or meat(optional, for added flavor)
👨🍳 Instructions
- 1
If using fresh cassava leaves, wash them thoroughly and chop them. If using frozen, thaw and drain them.
💡 Tip: Cassava leaves can be slightly bitter; boiling them first can help reduce bitterness. - 2
In a large pot, combine the chopped cassava leaves, sliced onions (not the rings yet), mashed garlic, chopped chili, and optional smoked fish or meat. Add water to just cover the ingredients.
💡 Tip: Ensure the pot is large enough to hold all the ingredients comfortably. - 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the cassava leaves are very tender.
💡 Tip: Stir occasionally to prevent sticking. The leaves should become very soft and break down. - 4
Once the leaves are tender, check the liquid. You should have about 250ml (1 cup) of liquid remaining. If there's too much, simmer uncovered to reduce it. If too little, add a little more water.
💡 Tip: The remaining liquid will form the base of the sauce. - 5
In a small bowl, mix the peanut butter with a little bit of the warm liquid from the pot to soften it. Pour this mixture into the pot with the cassava leaves.
💡 Tip: This helps to incorporate the peanut butter smoothly. - 6
Return the pot to medium heat and cook for about 10 minutes, stirring well to combine the peanut butter with the stew.
- 7
Stir in the red palm oil and the reserved onion rings. Cook for another 10 minutes, allowing the flavors to meld and the oil to heat through.
- 8
Season with salt and black pepper to taste. Serve hot, traditionally with fufu or rice.
💡 Tip: Adjust chili and salt according to your preference.
💡 Pro Tips
- ✓Cassava leaves can be found frozen in African or Asian markets. If fresh are unavailable, frozen are a good substitute.
- ✓Red palm oil is traditional and imparts a distinct flavor and color. If you cannot find it, a neutral vegetable oil can be used, but the dish will lack the authentic color and some flavor notes.
- ✓The long simmering time is crucial for tenderizing the cassava leaves and developing the flavors.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other greens like spinach or kale along with the cassava leaves.
- Incorporate other proteins such as shrimp or different types of smoked meats.
- Some recipes include ground crayfish for an extra layer of umami flavor.