Saka Saka

If using fresh cassava leaves, wash them thoroughly and pound or blend into a fine paste. If using frozen pre-shredded leaves, thaw completely and squeeze out excess water. The leaves must be very finely processed for proper texture.

Place the processed cassava leaves in a large pot with two cups of water. Bring to a boil over high heat, then reduce to medium and cook for thirty minutes, stirring occasionally. The long cooking is essential to remove natural bitterness.

While the leaves cook, heat the palm oil in a separate pan over medium heat. Saute the diced onion until golden, about six minutes, then add the minced garlic and scotch bonnet peppers, cooking for two more minutes until fragrant.

Add the ground dried shrimp and the crumbled bouillon cube to the onion mixture, stirring well to combine. Cook for three minutes to allow the dried shrimp to release its smoky flavour into the aromatic oil base.

Pour the aromatic oil and onion mixture into the pot with the cooked cassava leaves. Add the ground roasted peanuts and the flaked smoked fish if using. Stir everything together thoroughly to distribute all the flavouring elements evenly.

Reduce the heat to low, cover the pot, and simmer the saka-saka for an additional thirty to forty minutes, stirring every ten minutes to prevent sticking on the bottom. The stew should become thick, dark green, and richly flavoured.

Taste and adjust seasoning with salt as needed. The finished saka-saka should be thick enough to hold its shape on a plate. Serve hot alongside fufu, steamed rice, or chikwanga as a hearty and nutritious main course.