Saka-Saka (Cassava Leaf Stew)
Saka-saka is a Central and West African stew of pounded cassava leaves simmered with meat and smoked fish. The leaves are blended fine and cooked for an hour or more, which turns them soft and deeply savory. Palm oil, ground crayfish, dried shrimp and smoked fish give the pot a layered, briny depth, while Scotch bonnet adds heat you can adjust. Serve it over rice or with fufu.
Instructions
Wash the cassava leaves well in a bowl of water to remove any grit, then drain them. Blend or process the leaves until they are finely chopped.
Heat the palm oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until they turn translucent and smell fragrant.
Add the meat and cook, turning the pieces, until browned on all sides.
Stir in the tomatoes, Scotch bonnet peppers, ground crayfish and dried shrimp. Cook for a few minutes, until the tomatoes begin to soften.
Add the chopped cassava leaves and the flaked smoked fish, and stir until the leaves are coated with the other ingredients.
Pour in enough broth to cover the mixture. Use less broth if you want a thicker stew.
Lower the heat, cover the pot, and simmer for about 1 to 2 hours, stirring now and then so nothing sticks.
Taste, then season with salt and pepper. Serve hot with rice, fufu, or plantains.
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