Saka-Saka au Poisson FuméCassava Leaf Stew with Smoked Fish
A hearty Central African stew of finely chopped cassava leaves slowly simmered with palm oil, onion, garlic, and peanut paste, then finished with smoky fish for a deep, savory flavor.
Prep
25m
Cook
1h 30m
Serves
4
Regional versions
Compare how this dish changes by country.
- Central African Republic
- Congo - Brazzaville
- Gabon
- Guinea
- Liberia
- Sierra Leone
- São Tomé & Príncipe
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 600gCassava Leaf (commercially prepared, finely chopped or pounded)
- 300gSmoked Fish (broken into large pieces)
- 60mlPalm Oil
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 180gPeanut Paste
- 1pcsHot Chili (whole)
- 10gSalt
- 2gBlack Pepper
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil at 100°C (212°F) in a large pot.
- 02
Add the cassava leaf, reduce to a gentle simmer, and cook until the leaves lose their raw smell and begin to soften.
- 03
Heat the palm oil in a second pot over medium heat, then cook the onion until soft and lightly golden.
- 04
Stir in the garlic and cook briefly until fragrant.
- 05
Add the softened cassava leaf with some of its cooking liquid and stir well.
- 06
Mix the peanut paste with a little hot liquid until smooth, then stir it into the pot so it blends evenly into the stew.
- 07
Add the smoked fish and hot chili, keep the stew at a gentle simmer around 95°C (203°F), and cook until the leaves are very tender and the stew is thick and cohesive.
- 08
Season with salt and black pepper, remove the hot chili if you want a milder stew, and let the stew rest for a few minutes before serving.
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