Name: Saka-Saka
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Democratic Republic of Congo, Central Africa
Ingredients: 500 g cassava leaves, finely shredded or frozen; 100 g dried fish, soaked and flaked; 3 tbsp palm oil; 1 large onion, finely diced; 2 cloves garlic, minced; 1 cube stock cube, crumbled; 1 whole scotch bonnet pepper, left whole; 1 cup water

Saka-Saka

Finely shredded cassava leaves slow-cooked with palm oil, onions, and dried fish until meltingly tender. A beloved Congolese staple rich in iron and flavour.

Country

Democratic Republic of Congo

Region

Central Africa

Time

120 min

Serves

Level

medium

Visible recipe content ships in HTML from the first paint

Saka-Saka is eaten daily across the Congo, from the streets of Kinshasa to remote villages in the interior. Cassava leaves must be pounded and cooked for a long time to remove bitterness and release their nutrients. The addition of dried fish or smoked meat transforms simple greens into a deeply savoury dish that nourishes millions.

What the dish tastes like

Finely shredded cassava leaves slow-cooked with palm oil, onions, and dried fish until meltingly tender. A beloved Congolese staple rich in iron and flavour.

When to cook it

Best for Everyday meals, communal dining, with a medium cooking level and about 120 minutes total.

What to serve alongside it

Fufu, boiled cassava, or rice

Prepare the leaves

If using fresh cassava leaves, wash thoroughly and pound in a mortar or blend until finely shredded. If using frozen, thaw and squeeze out excess water.

Frozen cassava leaves are widely available in African grocery stores and save significant prep time.

Start the greens

Place the cassava leaves in a large pot with water. Bring to a boil, then reduce heat and simmer for 30 minutes to begin softening the tough leaves.

Cassava leaves require long cooking â€” do not rush this step.

Boil leaves 30:00

Build the flavour base

In a separate pan, heat palm oil and sautÃ© the onion until golden. Add garlic and cook for 1 minute. Add the dried fish and crumbled stock cube, stirring to combine.

Combine and slow-cook

Add the onion-fish mixture to the cassava leaves. Drop in the whole scotch bonnet. Stir well, cover, and simmer on low heat for another 45-60 minutes, stirring occasionally, until the leaves are very tender and the sauce has thickened.

Add splashes of water if the pot gets dry. The final dish should be moist but not soupy.

Slow cook 60:00

Finish and serve

Remove the scotch bonnet. Taste and adjust seasoning with salt. Serve hot as a side dish alongside fufu or boiled cassava.

Saka-Saka

Visible recipe content ships in HTML from the first paint

Step-by-step instructions

More AfroKitchen dishes from the same food atlas

Moambe Chicken

Liboke ya Mbika

Koki Beans

NdolÃ©