Saka-Saka (Saca-Saca, Sakasaka, and also called Mpondou, Mpondu, or Pondu) is the Congolese expression for cassava leaves, and the name of a dish made from them. Could “saka” be a Congolese pronunciation of “cassava”, doubled for an emphasis on quantity to name a dish wherein cassava leaves are the key element?
Central African people seem to be to be unique in their consumption of cassava leaves, which can be cooked as greens. Elsewhere in the world, the cassava (or manioc, yuca, or yucca) plant is cultivated just for its tubers.
Cassava leaves are found only in the tropics. If you can pick your own fresh cassava leaves, choose the smaller, newer leaves; the larger, older ones are tough. If cassava leaves are not available, substitute collards, kale, turnip greens, or similar.
Saka saka Recipe (Cassava Leaves)
if you use Frozen Cassava Leaves, you need thawing. You can put them into the water.
Frozen cassava Leaves
It’s the key dish in Central Africa (Congo)where Now i’m from, it’s served with foufouor cssava. It requires 3 hours to prepare food it when its fresh and 4 hours when its frozen.
- 3 deals of frozen cassava leave
- 1 package of frosty spinach (or fresh)
- 2 green sweet pepper(cleaned and finely chopped)
- half habanero pepper, chopped
- 1 small package of green onions
- 1 big red onion roughly chopped
- 1 big red onion cut in round
- 6 big cloves of garlic, mashed
- sodium, black pepper to preference
- 1 and half of oil from palm
- 1 / 2 cup of peanut rechausser
- 1 liter of drinking water
How to cook
You need to be patient when cooking this dish, it will delightful when well done.
Therefore, put all the ingredients jointly in the pan other than: peanut butter, palm essential oil, onion cut in rounded. The water shoud cover the veggie.
Let it boil till the cassava leaves are tender when you taste, if not soft add more drinking water. the trick is to have them soft before the last step (oil and almond butter).
When the veggies are soft, you ought to have at at a minimum 1 cup of drinking water left, if not add so and set your baking pan aside.
In a tiny box melt the peanut chausser with some oil and pour over the produce, mix them together;
in a frying pan warm up the remaining oil until commence to smoke,
Then add the onions and then pour onto the greens and return the baking pan to the fire. Mix everything together and let it simmer for 15 min and ajust the seasonings. Serve with cassava or foufou or rice, breads or boilled yuca.
