Cassava leaf soup also known as saka saka or pondu is a simple, yet tasty and substantial soup that is widely consumed in many parts of Central Africa especially in countries like Sierra Leone, and Liberia.
- 3 pounds frozen cassava leaves
- 1 pound beef cut in bite size pieces
- ½ pound smoked chicken,turkey, fish
- 1 medium onion chopped
- ½ – 1 cup palm oil I used ½ palm oil and half canola oil
- 1/2 cup ground cray fish dried shrimps
- 4-5 tablespoon ground groundnuts peanut butter puree
- 1 tablespoon chicken bouillon or Maggie powder
- 1 scotch bonnet pepper 1/2 teaspoon cayenne pepper optional
- 1/2 – 1 pound shrimp optional
- Salt and pepper to taste
In a large saucepan, season meat with salt, Maggi and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve
Heat oil in a large sauce pan over medium heat , add onions and crayfish l, sauté until fragrant about 1-2 minutes. Add beef and or / smoked meat .
Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
Throw in the drained cassava leaves and continue cooking for about 5 more minutes.
Finally if using shrimp add shrimp – cook until shrimp turns pink about 3-5 minutes.
Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
Serve warm over rice
- Can be prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor.
- If you can’t find cassava leaves, a good substitute would be chopped spinach. You would have to blend it in a food processor for a fine consistency that is so distinctive of this soup.