saka-saka recipe
Saka-saka, a vibrant dish from the heart of Congo, is a culinary adventure that will tantalize your taste buds and leave you craving more. This delightful concoction features tender cassava leaves, cooked to perfection in a rich and flavorful peanut sauce.
Imagine a pot filled with verdant greens, their earthy aroma mingling with the nutty scent of peanuts. As the leaves simmer, they soak up the luscious sauce, transforming into a symphony of flavors that dance on your palate.
Saka-saka is more than just a meal; it’s a cultural experience. It’s a dish that embodies the spirit of Congolese cuisine, where simple ingredients are transformed into culinary masterpieces. It’s a celebration of flavors, textures, and traditions, all coming together in a harmonious blend.
So, if you’re looking for a dish that’s both delicious and culturally enriching, saka-saka is your answer. It’s a culinary journey that will take you to the heart of Congo, one bite at a time.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 1 tablespoon palm oil (or red palm oil)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes, undrained
- 1 cup peanut butter (smooth or crunchy, your choice!)
- 1 cup water or vegetable broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 pound fresh or frozen cassava leaves, chopped (or spinach as a substitute)
- Cooked rice or fufu, for serving
Equipment
- Large pot or Dutch oven
Instructions
Sauté the aromatics: Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the sauce: Pour in the diced tomatoes (undrained) and stir well. Add the peanut butter, water or broth, salt, and pepper. Bring the mixture to a simmer, stirring constantly until the peanut butter is fully dissolved and the sauce is smooth.
Cook the saka-saka: Add the chopped cassava leaves (or spinach) to the pot and stir them into the sauce. Reduce the heat to low, cover the pot, and let the saka-saka simmer for about 20-25 minutes, or until the cassava leaves are tender and cooked through. Stir occasionally to prevent sticking.
Serve it up: Once the saka-saka is ready, remove it from the heat. Serve hot over a bed of fluffy cooked rice or alongside some hearty fufu.
Tips for making the best saka-saka
- If you can’t find cassava leaves, spinach makes a great substitute.
- If you’re using frozen cassava leaves, make sure to thaw them completely before cooking.
- For a richer flavor, you can use red palm oil instead of regular palm oil.
- Feel free to adjust the amount of peanut butter and water to your liking.
- Saka-saka can be stored in the refrigerator for up to 3 days. Reheat it gently before serving.