COPPER🇨🇫 Central African Republic
Saka saka recipe
A rich and flavorful dish made with cassava leaves.
Ingredients
- 400 g cassava leaves
- 100 ml palm oil
- 150 g ground peanuts
- 1 onion
- 1 tsp salt
- 500 ml water
How to make Saka saka
- Wash 400 g of cassava leaves thoroughly and chop them finely.
- In a pot, heat 3 tablespoons of palm oil over medium heat.
- Sauté 1 chopped onion in the heated palm oil until it becomes translucent.
- Add the chopped cassava leaves to the pot and stir well for about 3 minutes until they wilt slightly.
- Pour in 1 cup of water and add 3 tablespoons of ground peanuts along with 1 teaspoon of salt.
- Mix thoroughly and cover the pot with a lid to simmer.
- Let it simmer for 30 minutes, stirring occasionally until it thickens.
- Serve hot alongside rice or fufu, garnished as desired.
What is Saka saka?
Saka saka is a traditional dish from Central African Republic, simmered in one pot, and takes about 60 minutes from start to finish. It is built around cassava leaves, ground peanuts and palm oil. The recipe below uses 6 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 8 steps, the longest being 30 minutes.
Any tips for making Saka saka?
Chopping the cassava leaves finely helps them cook evenly and blend flavors effectively.
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