Cookbook:Saka-Saka (Cassava Leaf Stew)

Saka-saka is a popular West African dish that features tender cassava leaves cooked with a flavorful blend of spices and ingredients. This nutritious stew is commonly enjoyed in countries such as Nigeria, Ghana, Cameroon, and Congo.

Ingredients

 * 2 pounds (about 1 kg) fresh cassava leaves
 * 2–3 tablespoons palm oil (substitute with vegetable oil if needed)
 * 1 large onion, finely chopped
 * 4–5 cloves of garlic, minced
 * 1 pound (about 500 g) meat (e.g. chicken, beef, or goat), cut into bite-sized pieces
 * 1–2 fresh tomatoes, diced
 * 1–2 Scotch bonnet chile peppers (adjust according to your spice preference)
 * 1 tablespoon ground crayfish (optional, but recommended)
 * 1 tablespoon dried shrimp (optional, but adds depth of flavor)
 * 1 African smoked fish (tilapia or mackerel), deboned and flaked
 * 1–2 cups chicken or vegetable broth
 * Salt to taste
 * Pepper to taste

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula for stirring
 * Cutting board
 * Knife
 * Blender or food processor
 * Bowl for washing cassava leaves

Procedure

 * 1) Wash the cassava leaves thoroughly in a bowl of water to remove any dirt or debris. Drain and set aside.
 * 2) Using a blender or food processor, blend the cassava leaves until they are finely chopped. Set aside.
 * 3) Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until they become translucent and fragrant.
 * 4) Add the meat to the pot and cook until it is browned on all sides.
 * 5) Add the diced tomatoes, Scotch bonnet peppers, ground crayfish, and dried shrimp to the pot. Stir well to combine, then allow the mixture to cook for a few minutes until the tomatoes start to soften.
 * 6) Add the blended cassava leaves to the pot, along with the flaked smoked fish. Stir everything together to ensure the leaves are well coated with the flavors.
 * 7) Pour in enough chicken or vegetable broth to cover the mixture. If you prefer a thicker stew, add less broth.
 * 8) Reduce the heat to low, cover the pot, and let the stew simmer for about 1–2 hours. Stir occasionally to prevent sticking and to ensure even cooking.
 * 9) After the stew has simmered and the flavors have melded together, taste and adjust the seasoning with salt and pepper as desired.
 * 10) Serve hot with a side of cooked rice, fufu, or plantains. Enjoy!

Note, tips, and variations

 * Saka-saka is even more flavorful when left to sit for a few hours or overnight before serving. The flavors continue to develop and intensify over time.