Saka Saka (Pondu)
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The Tale of Saka Saka (Pondu)
Saka saka, pounded cassava leaves (called pondu in the DRC, sombe elsewhere), reflects Central Africa's reliance on cassava, introduced from the Americas via Portuguese trade in the 16th and 17th centuries. It anchors countless leaf-based stews found across the region.
Ingredients
Scale:· 6 servings
- 2 lbs cassava leaves, finely pounded or ground (fresh or frozen)
- 1/2 cup palm oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 lb smoked fish, flaked
- 1 cup smooth peanut butter
- 1 eggplant, chopped
- 2 bouillon cubes
- 1 hot chili, chopped
- salt, to taste
Instructions
- 1If using fresh cassava leaves, pound or finely grind them; if frozen, thaw and drain well.
- 2Place cassava leaves in a large pot with a little water and simmer over low heat for about 30 minutes, stirring occasionally.
- 3In a separate pan, heat palm oil and sauté onion and garlic until fragrant.
- 4Add the sautéed onion mixture, smoked fish, eggplant, chili, and bouillon cubes to the cassava leaves.
- 5Continue simmering another 20 minutes until vegetables are tender.
- 6Stir in peanut butter and cook 10 more minutes, stirring frequently, until the sauce is thick and creamy.
- 7Season with salt to taste.
- 8Serve hot with fufu, rice, or boiled plantains.
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