Cassava leaf soup also known as saka saka or pondu is a simple, yet tasty and nutritious soup that is widely consumed in many parts of Central Africa especially in countries like Sierra Leone, and Liberia.
This exotic, cassava leaf soup is not actually a soup but sort of a stew and can be prepared with any meat or fish.
Most African countries use dry fish (smoked fish) in their soups for added flavor.
- 3 lbs frozen cassava leaves
- ½ lb smoked turkey or fish precooked
- 1 cup of palm oil
- 1 medium onion chopped
- 2 tomatoes puree
- 2 tsp garlic
- 1 tsp ginger
- 1 tsp tomato paste
- I1 tsp peanut butter or groundnut paste
- ½ cup ground crayfish dried shrimps
- 1 tbsp chicken bouillon
- 1 – 3 scotch bonnet pepper
- ½ tsp cayenne pepper optional
- salt and pepper to taste
- 1 cube
In a large saucepan, season meat with salt, Maggi, and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve
Heat oil in a large saucepan over medium heat, add onions and crayfish , sauté until fragrant for about 1-2 minutes. Add beef and or / smoked meat.
Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
Throw in the drained cassava leaves and continue cooking for about 5 more minutes.
Finally if using shrimp add shrimp – cook until shrimp turns pink about 3-5 minutes.
Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
Serve warm over rice