Finely shredded cassava leaves braised slowly in palm oil with garlic, onions, and ground peanuts, creating a rich, emerald-green dish bursting with umami depth.
Instructions
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1
Pound cassava leaves in a mortar until very finely shredded. Wash and drain.
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2
Heat palm oil in a large pot. Saute onions and garlic until golden.
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3
Add pounded cassava leaves and water. Bring to a boil, then reduce to a simmer.
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4
Cook covered for 1-1.5 hours, stirring occasionally.
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5
Add ground peanuts, smoked fish, bouillon cubes, and scotch bonnet peppers.
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6
Continue cooking for 30-40 minutes until leaves are very tender and sauce is thick. Serve hot with fufu.
Did You Know?
Saka-saka is so beloved in both Congos that it has been called the unofficial national dish — eaten more frequently than any other single recipe.
The Story Behind Saka-Saka
Saka-saka predates colonial history in the Congo Basin. The peanut addition likely arrived via Portuguese trade routes from Brazil in the 16th century, creating the version known today. It remains the most frequently consumed dish across the DRC.
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