Cassava leaf soup, deeply rooted in the heart of Central African cuisine, is known by many names, including saka saka and pondu. This isn’t just a soup; it’s a hearty and flavorful stew that forms a staple meal in countries like Sierra Leone and Liberia. For anyone looking to explore authentic African flavors, understanding Cassava Leaves Food is key.
In parts of French-speaking Cameroon, you might encounter a more rustic version called Nwem. This variation sometimes includes fresh corn and palm oil, and intriguingly, can even be prepared without salt, offering a truly unique taste of cassava leaves food.
My first encounter with a salt-less kwem (another name for a Cameroonian cassava leaf dish) wasn’t love at first taste. Growing up, it simply didn’t appeal to me. However, everything changed when I tasted the Sierra Leonean version, saka saka, prepared by my sister-in-law, Mary. The depth of flavor – thanks to dried shrimp, meat, and groundnut paste – was a revelation. It transformed my perception of cassava leaves food entirely.
This exquisite cassava leaves food dish is often described as a soup, but its thick consistency leans more towards a stew. Versatility is at its core; you can make it with various meats or fish. Across Africa, dried or smoked fish is a popular choice, adding a distinctive smoky depth. In this recipe, smoked chicken serves as a readily available and delicious alternative, though smoked turkey would work equally well, showcasing the adaptability of cassava leaves food.
For those outside of Africa craving authentic cassava leaves food, finding the key ingredient is easier than you might think. Ground and frozen cassava leaves are available in many African and Filipino stores internationally. If you can’t find them, chopped spinach can be a surprisingly effective substitute. To mimic the unique texture of traditional cassava leaves food, simply blend the spinach in a food processor until finely consistent. This ensures you capture the essence of dishes like saka saka and pondu, even with alternative ingredients.
Cassava leaves food is traditionally served hot over white rice. This simple pairing allows the rich flavors of the stew to truly shine.
Enjoy this culinary adventure into the world of cassava leaves food!
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Recipe: Authentic Cassava Leaf Soup (Saka Saka/Pondu)
This recipe brings the authentic taste of cassava leaf soup, or saka saka/pondu, right to your kitchen. It’s a flavorful and substantial dish that perfectly embodies the essence of cassava leaves food.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cuisine: African
Servings: 5
Ingredients
- 3 pounds frozen cassava leaves, thawed and drained
- 1 pound beef, cut into bite-sized pieces
- ½ pound smoked chicken, turkey, or fish
- 1 medium onion, chopped
- ½ – 1 cup palm oil (or ½ palm oil and ½ canola oil)
- ½ cup ground crayfish (dried shrimps)
- 4-5 tablespoons ground groundnuts (peanut butter puree)
- 1 tablespoon chicken bouillon powder (or Maggie powder)
- 1 scotch bonnet pepper, or ½ teaspoon cayenne pepper (optional for heat)
- ½ – 1 pound shrimp (optional)
- Salt and pepper to taste
Instructions
- Prepare the Meat: In a large saucepan, season beef with salt, bouillon powder, and half of the chopped onion. Boil until tender, reserving 1-2 cups of the beef stock. Remove the cooked beef and set aside, keeping the stock.
- Sauté Aromatics: Heat palm oil in a large saucepan over medium heat. Add the remaining chopped onion and ground crayfish. Sauté until fragrant, about 1-2 minutes.
- Combine Meats and Peanut Butter: Add the cooked beef and smoked chicken (or chosen smoked meat) to the saucepan. Stir in the groundnut paste (peanut butter puree), then pour in about a cup of the reserved beef stock. Cook for another 5 minutes, allowing the flavors to meld.
- Add Cassava Leaves: Introduce the drained cassava leaves to the pot. Stir well to combine with the mixture. Continue cooking for approximately 25 minutes, stirring occasionally to prevent sticking.
- Incorporate Shrimp (Optional): If using shrimp, add them in the last 3-5 minutes of cooking. Cook until the shrimp turns pink and is fully cooked.
- Season and Adjust: Adjust seasonings to taste with salt, bouillon powder, and pepper. For desired soup consistency, add more beef stock or water if it’s too thick, or a touch more palm oil if desired.
- Serve: Serve hot, traditionally over white rice.
Tips & Notes:
- Protein Variations: Feel free to experiment with different proteins such as goat meat, various types of fish, or even make it vegetarian by omitting meat and adding more vegetables.
- Spinach Substitute: If cassava leaves are unavailable, remember that chopped spinach, finely blended, makes a great substitute.
- Spice Level: Adjust the amount of scotch bonnet or cayenne pepper to control the heat according to your preference.
Nutritional Information:
Serving Size: 1 serving
Calories: 382kcal
Carbohydrates: 11g
Protein: 34g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 119mg
Sodium: 192mg
Potassium: 983mg
Sugar: 1g
Vitamin A: 3125IU
Vitamin C: 67.7mg
Calcium: 80mg
Iron: 4.3mg
Nutritional values are estimates and may vary based on specific ingredients and portions.
Recipe Author: Imma
Course: Soup/Stew
Cuisine: African
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