Congo Basin • Central African Culinary Heritage

Saka-Saka Leaf Soup

Central African Cassava Leaf Stew

Finely prepared cassava leaves slowly simmered with palm oil, groundnuts and smoked fish to create a deeply savory Central African heritage stew.

PREPARATION

25 minutes

COOKING

1 hour 35 minutes

TOTAL TIME

2 hours

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

4 ounces CaMasi Maison™ Premium Dried Cassava Leaf
6 cups water, plus more as needed
8 ounces smoked fish, cleaned, deboned and broken into pieces
½ cup natural red palm oil
½ cup smooth unsweetened groundnut or peanut paste
1 large onion, finely chopped
3 garlic cloves, finely minced
1 habanero pepper, blended or adjusted to taste
1 teaspoon ground Cameroon pepper
2 teaspoons premium sea salt, divided and adjusted to taste
1–2 cups warm water for adjusting the consistency

THE MAISON METHOD

Preparation Method

Prepare the cassava leaves: Place the dried cassava leaves in a large bowl and cover them generously with warm water. Soak for 15–20 minutes, then drain and rinse thoroughly.
Begin the essential cooking stage: Transfer the leaves to a large, uncovered pot and add 6 cups of fresh water. Bring to a strong boil, then maintain a steady boil uncovered for 45 minutes, stirring occasionally and adding hot water if necessary to prevent scorching.
Drain if needed: If a large amount of cooking water remains, drain the leaves carefully. Return them to the pot with approximately 2 cups of fresh hot water.
Build the aromatic foundation: Add the chopped onion, garlic, blended habanero, Cameroon pepper and 1 teaspoon of sea salt. Stir thoroughly and simmer uncovered for 15 minutes.
Add the smoked fish: Fold the cleaned smoked fish into the cassava leaves. Simmer uncovered for another 10 minutes so its savory character permeates the stew.
Add the palm oil: Pour in the natural red palm oil and stir until evenly distributed. Continue cooking uncovered over medium-low heat for 10 minutes.
Incorporate the groundnut paste: Blend the groundnut paste with 1 cup of warm water until smooth. Stir it gradually into the pot, ensuring no concentrated pockets remain.
Complete the cooking: Simmer uncovered for another 15–20 minutes, stirring frequently, until the leaves are completely tender and the stew is rich, cohesive and lightly glossy.
Balance and serve: Taste only after the cassava leaves have completed the full cooking process. Adjust the remaining sea salt and add warm water if a looser consistency is preferred. Rest for 5 minutes before serving.

A NOTE FROM THE MAISON

Maison Notes

Cassava leaves must never be consumed raw or partially cooked. Follow all preparation instructions printed on the product package, and maintain a thorough uncovered boil before adding the remaining ingredients.
Do not cover the pot during the principal cooking stages. Stir regularly and replenish the liquid with hot water so the leaves cook completely without scorching.
Regional preparations vary. Saka-saka may be enriched with smoked fish, groundnuts, dried shrimp or coconut according to family and community tradition.
Serve warm with fufu, rice, boiled plantain, chikwangue or your preferred heritage accompaniment.

PLEASE NOTE

Allergen Information

Contains fish and peanuts from the smoked fish and groundnut paste. Check all packaged ingredients before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY