COPPER🇨🇩 Congo DRC
Saka saka recipe
A savory and hearty dish from Congo, full of flavor.
Ingredients
- 500 g cassava leaves
- 200 g peanut butter
- 1 onion
- 2 tomatoes
- 3 tbsp vegetable oil
- 1 tsp salt
- 500 ml water
How to make Saka saka
- Wash 500 g of cassava leaves thoroughly, then chop them finely to prepare for cooking.
- In a large pot, heat 3 tablespoons of vegetable oil over medium heat until shimmering, about 2-3 minutes.
- Sauté 1 chopped onion in the hot oil until it becomes translucent, stirring occasionally for about 5 minutes.
- Add 2 chopped tomatoes to the pot and cook until they soften, about 5 minutes, stirring occasionally.
- Stir in the chopped cassava leaves, 3 tablespoons of peanut butter, and 1 cup of water into the pot.
- Season the mixture with 1 teaspoon of salt, then let it simmer uncovered for about 30 minutes, stirring occasionally until thickened.
- Once thickened, remove from heat and serve hot alongside rice or fufu.
What is Saka saka?
Saka saka is a traditional dish from Congo DRC, simmered in one pot, and takes about 60 minutes from start to finish. It is built around cassava leaves and peanut butter. The recipe below uses 7 ingredients and is written out step by step.
How long does Saka saka take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on cassava leaves. The method runs to 7 steps, the longest being 30 minutes.
Any tips for making Saka saka?
The peanut butter adds a rich, nutty flavor that enhances the dish.
Copper documents Congo DRC alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.