Saka Saka (Congolese Pounded Cassava Leaves)
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The Tale of Saka Saka (Congolese Pounded Cassava Leaves)
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Saka saka (also called pondu), pounded cassava leaves stewed until tender, has been a Central African staple for generations, since cassava—originally from South America—became deeply embedded in Congolese agriculture after its introduction. A dish passed down through families and prepared at gatherings and everyday meals alike, it remains a defining flavor of Congolese home cooking.
Ingredients
Scale:· 6 servings
- 4 cups pounded cassava leaves
- 1/2 cup ground peanuts
- 1 onion, chopped
- 2 tbsp palm oil
- 1/2 lb smoked fish, flaked (optional)
- 1 eggplant, diced
- Salt to taste
Instructions
- 1Simmer the pounded cassava leaves in water for 40-45 minutes until very tender.
- 2Heat palm oil in a pan and sauté the onion until soft.
- 3Add the eggplant and cook until softened.
- 4Stir in the ground peanuts with a splash of water to form a paste.
- 5Drain the cooked cassava leaves and add them to the pan along with the smoked fish, if using.
- 6Simmer together 10-15 minutes, stirring occasionally, until well combined.
- 7Season with salt and serve with fufu or rice.
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