Saka Saka
Pounded cassava leaves with palm oil and smoked fish.
Ingredients
- 700 g Cassava leaves
- ½ cup Red palm oil
- 250 g Smoked fish
- 2 Onions
- 5 cloves Garlic
- ½ cup Peanut butter
- 2 Chili
- 2 tsp Salt
- 4 cups Water
Method
- Pound the leaves — Pound the cassava leaves until very fine.
- Boil thoroughly — Cook in water for 45 minutes — cassava leaves must always be well cooked.
- Add fish — Add the smoked fish, onion, garlic and chili and simmer 25 minutes.
- Enrich — Stir in the palm oil and the peanut butter loosened in hot water.
- Reduce — Cook 25 minutes more until thick and the oil floats on top.
- Saka Saka is ready — Season and serve with rice or fufu.