A Republic of the Congo-style cassava-leaf stew enriched with peanut and palm oil.
Saka-saka is part of a broad Central African family of cassava-leaf dishes. In the Republic of the Congo, the leaves are cooked slowly until tender and commonly enriched with palm oil, peanut or fish.
Explore more Republic of the Congo recipes in the World Recipe Atlas →
- Prep
- 20 minutes
- Cook
- 50 minutes
- Serves
- 6
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Put prepared cassava leaves, onion and water or stock in a heavy pot.
-
Simmer gently for 25 minutes, stirring occasionally.
-
Whisk peanut butter with some hot cooking liquid until smooth and stir it into the pot.
-
Add palm oil and optional chili and continue simmering for 20–25 minutes until thick and well combined.
-
Season and serve hot.
Chef’s notes
Use packaged cassava leaves sold specifically for cooking and follow the producer’s preparation directions. The finished stew should be thick and spoonable.
Substitutions
A small amount of smoked fish can be added for extra savoriness. Neutral oil can replace palm oil, although the flavor changes.
Serve with
Rice, cassava or plantain
Storage
Refrigerate for up to 3 days and reheat thoroughly.
Allergens
Contains peanuts.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
