Congolese Saka Saka (Pondu)
Photo: T.K. Naliaka, CC BY-SA 4.0, via Wikimedia Commons
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The Tale of Congolese Saka Saka (Pondu)
Story updated
Saka saka, also called pondu, is finely pounded cassava leaves stewed with palm oil, often with fish, meat, or peanuts added. Cassava was introduced to Central Africa by Portuguese traders centuries ago and became a dietary cornerstone, and saka saka remains one of the most iconic dishes of Congolese cuisine.
Ingredients
Scale:· 6 servings
- 1 kg pounded cassava leaves (fresh or frozen)
- 200g smoked fish or dried shrimp
- 1/4 cup peanut butter or ground peanuts
- 2 tbsp palm oil
- 1 onion, chopped
- 1 eggplant, diced
- 1 chili pepper, whole
- 2 cups water
- Salt to taste
Instructions
- 1If using fresh cassava leaves, pound and boil them in water for 30-40 minutes until tender, then drain well.
- 2Heat palm oil in a large pot and sauté the chopped onion until soft.
- 3Add the diced eggplant and cook for a few minutes until slightly softened.
- 4Stir in the cooked cassava leaves and the smoked fish or dried shrimp, mixing thoroughly.
- 5Add enough water to keep the mixture moist and simmer for 15-20 minutes.
- 6Whisk in the peanut butter and add the whole chili pepper, simmering another 15-20 minutes until thick and well combined.
- 7Remove the chili pepper, season with salt, and serve hot with fufu or rice.
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