Saka-Saka

About This Recipe

Saka-Saka is closely related to pondu but is distinguished by the generous addition of groundnut (peanut) paste, which lends a creamy, nutty richness to the cassava leaf base. Widely eaten in both Congo-Brazzaville and the DRC, it crosses national borders as a shared cultural treasure of Central Africa. Saka-Saka is a staple of Congolese school lunches and home kitchens, loved for its filling, sustaining qualities at minimal cost. Eaten with fufu or rice, it represents the ingenuity of Central African cooks in transforming humble ingredients into deeply nourishing meals.

Ingredients

Serves 5

• 500 gpounded cassava leaves (fresh or frozen)
• 4 tbspnatural peanut butter (smooth)
• 3 tbspred palm oil
• 1 largeonion, diced
• 3 clovesgarlic, minced
• 1 wholefresh chili, chopped
• 1.5 cupswater
• 1 tspsalt
• 150 gdried or smoked shrimp (optional)

Instructions

1. 1

   Start the base

   Heat palm oil in a large heavy pot. Sauté onion 6 minutes. Add garlic and chili, cook 2 minutes.

2. 2

   Add leaves

   Add the cassava leaves and stir to combine with the aromatics. Pour in 1 cup of water and bring to a simmer.

3. 3

   Long cook

   Cover and cook on low heat for 50–60 minutes, stirring every 10–15 minutes and adding splashes of water as needed, until the leaves are completely tender.

4. 4

   Add peanut butter

   Dissolve peanut butter in remaining ½ cup warm water and stir into the stew. Add smoked shrimp if using. Cook uncovered for 20 minutes until thick and creamy.

5. 5

   Season and serve

   Season with salt. Serve with fufu, rice, or plantains.

Variations

• •

  Add ground crayfish for an authentic umami boost.

• •

  Use spinach or collard greens if cassava leaves are unavailable (reduce cooking time to 20 minutes).

• •

  Stir in coconut milk with the peanut butter for extra creaminess.

Storage

Keeps refrigerated for 4 days. Freezes well for up to 2 months.

Frequently Asked Questions