🇨🇩 Congolese (DRC) Cuisine

Saka-Saka

Cassava Greens with Palm Oil

Prep Time 45 min

Servings 6

Difficulty Hard

Calories 368 kcal

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.

Ingredients

1kg cassava leaves, finely pounded
1/4 cup palm oil
1 cup ground peanuts
2 large onions, chopped
4 cloves garlic, minced
200g smoked fish, deboned
2 scotch bonnet peppers
2 bouillon cubes
Salt to taste
3 cups water

Instructions

1 Pound cassava leaves in a mortar until very finely shredded. Wash and drain.
2 Heat palm oil in a large pot. Saute onions and garlic until golden.
3 Add pounded cassava leaves and water. Bring to a boil, then reduce to a simmer.
4 Cook covered for 1-1.5 hours, stirring occasionally.
5 Add ground peanuts, smoked fish, bouillon cubes, and scotch bonnet peppers.
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.