Saka-Saka au Poisson FuméCassava Leaves with Smoked Fish
Saka-saka is a Central African preparation of thoroughly processed cassava leaves, with many local variations. This Gabonese-style version uses smoked fish, palm oil, tomato, and chili. Cassava leaves must be finely pounded or chopped and boiled thoroughly before eating.
Prep
30m
Cook
1h 30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gCassava Leaf (finely pounded or very finely chopped)
- 220gSmoked Fish (flaked)
- 180gOnion (finely chopped)
- 15gGarlic (finely chopped)
- 60gTomato Paste
- 30mlPalm Oil
- 8gHot Chili (finely chopped)
- 8gSalt
- 2gBlack Pepper
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic and hot chili and cook until fragrant.
- 03
Add the tomato paste and cook briefly until it darkens slightly.
- 04
Pour in the water and bring to a full boil.
- 05
Add the cassava leaf and boil uncovered for 10 minutes, stirring often.
- 06
Lower the heat and simmer uncovered for 60 minutes, stirring occasionally, until the leaves are thoroughly cooked and tender.
- 07
Stir in the smoked fish, salt, and black pepper and simmer for another 15 to 20 minutes, until the sauce is thick and the fish is hot throughout.
- 08
Serve hot. Do not eat the cassava leaves raw or undercooked.
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