Saka-Saka (Congolese Cassava Leaves with Peanuts and Smoked Fish)
Local name: Saka-saka
In short: Pounded cassava leaves simmered in red palm oil with onion, garlic, ground peanuts and smoked fish, the signature dish of the Republic of the Congo. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 40 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Saka-saka is the dish most closely tied to Congolese tables. Young cassava leaves are pounded, boiled to remove their bitterness, then simmered slowly in red palm oil with onion, garlic, crushed peanuts and smoked fish until the stew turns silky and dark green. It is eaten at midday with chikwangue, the steamed cassava loaf, or with rice, and a dish of fiery pili-pili on the side. Slow, gentle cooking is what makes the leaves tender and the flavor deep.
Instructions
- Put the thawed cassava leaves in a large heavy pot with 750 ml (3 cups) of the water, half the onions and the garlic. Bring to a boil and cook uncovered for 30 minutes, stirring now and then, to cook out the bitterness.
- Whisk the peanut butter with 125 ml (1/2 cup) of the hot cooking liquid until smooth. Stir it into the pot with the whole pepper, smoked fish, ground shrimp if using, and the salt.
- Stir in the palm oil. Cover and simmer on low heat for 45 to 60 minutes, stirring every 10 minutes and adding a splash of hot water if the pot looks dry, until the leaves are completely tender.
- Stir in the remaining onions for the last 20 minutes of simmering so they keep a little bite.
- Uncover and cook for 10 minutes more, stirring, until the stew is thick and the palm oil gleams on the surface. Remove the whole pepper, then taste and adjust the salt.
- Serve hot with chikwangue, rice or boiled cassava, and pili-pili on the side.
Tips
- Frozen ground cassava leaves are sold at African and Asian grocers, sometimes labeled pondu or saka-saka. If you cannot find them, use 800 g (1.8 lb) finely chopped collard greens or spinach, cook for 30 to 40 minutes and skip the first boiling step.
- Never eat cassava leaves raw or undercooked. The long boil and simmer make them safe, and rushing it leaves a bitter, grassy taste.
Questions and answers
What is saka-saka?
Saka-saka is a stew of pounded cassava leaves cooked in palm oil with onion, garlic and usually peanuts and smoked fish. It is a signature dish of the Republic of the Congo and is called pondu in the Democratic Republic of the Congo.
What do you eat with saka-saka?
Chikwangue, the steamed cassava loaf, is the classic partner. Rice, fufu or boiled plantain also work, with pili-pili on the side.
Can I make saka-saka without fish?
Yes. Use extra peanut butter and a spoonful of miso or ground dried mushrooms for savory depth. Keep the palm oil, which supplies the flavor and color.
How long does it take to make Saka-Saka (Congolese Cassava Leaves with Peanuts and Smoked Fish)?
About 1 h 55 min in total: 15 min of preparation and 1 h 40 min of cooking.
How many calories are in Saka-Saka (Congolese Cassava Leaves with Peanuts and Smoked Fish)?
About 360 kcal per serving, with 13 g of protein, 18 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 18 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 630 mg |
Estimated values, calculated from the ingredients.
