Saka Saka Gabon

About This Recipe

Saka Saka — known as pondu in DR Congo — is one of the most widespread dishes in Central Africa. In Gabon it is made by pounding young cassava leaves to a fine paste, then simmering them for hours in palm oil with smoked fish, dried shrimp, and scotch bonnet until the stew becomes dark, thick, and intensely flavourful. It is eaten with fufu, plantain, or rice.

Ingredients

Serves 4

• 500 gfresh or frozen cassava leaves, finely pounded
• 150 gsmoked fish, flaked
• 4 tbspred palm oil
• 2 tbspground dried shrimp
• 2 wholescotch bonnet peppers
• 1 largeonion, chopped

Instructions

1. 1

   Prepare leaves

   If using fresh leaves, pound them in a mortar until very fine. Frozen pre-pounded leaves can be used straight from the packet.

2. 2

   Start the stew

   Heat palm oil in a heavy pot. Add onion and scotch bonnets, fry 5 minutes. Add smoked fish and dried shrimp, stir 3 minutes.

3. 3

   Long simmer

   Add pounded leaves and 1 cup water. Mix thoroughly, cover, and cook on low heat for 80 minutes, stirring every 15 minutes and adding small splashes of water as needed to prevent burning.

4. 4

   Serve

   The stew is ready when very dark and oil has separated on top. Serve with fufu, boiled plantain, or rice.

Variations

• •

  Add peanut butter in the last 20 minutes for a richer sauce.

• •

  Use spinach as a quick substitute (reduce cooking time to 30 minutes).

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps refrigerated 3 days or frozen for 2 months.

Frequently Asked Questions