Dish

Saka saka

Cassava Leaf Stew

Saka saka is made by first washing and chopping cassava leaves. The leaves are then boiled until they are tender. A sauce is then made by sautéing onions, tomatoes, and spices like garlic, ginger, and chili powder. The boiled cassava leaves are then added to the sauce and cooked until the flavors meld together. Saka saka is typically served with rice or fufu, a starchy African staple made from cassava or yams. It is a nutritious dish that is rich in vitamins and minerals.

African cuisine

Side Dish

Origins and history

Saka saka is a traditional African dish that is popular in many countries, including Ghana, Nigeria, and Cameroon. It is often served during special occasions like weddings and festivals.

Dietary considerations

Vegan, gluten-free, nut-free

Variations

There are many variations of saka saka, some of which include the addition of meat or fish to the sauce. Some recipes also call for the use of different types of greens, such as spinach or kale.

Presentation and garnishing

Saka saka can be presented in a large bowl or on a platter, garnished with chopped cilantro or parsley. It can also be served with a side of fried plantains or yams.

Tips & Tricks

To ensure that the cassava leaves cook evenly, it is important to chop them into small pieces. It is also important to use fresh cassava leaves, as older leaves can be tough and bitter.