Nutrition Facts
6 servings
6
Recipe for Saka Saka, cassava leaves.
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A recipe featuring a specialty from Gabon, Congo, and Cameroon (also known as Ravitoto in Madagascar) made with cassava leaves, peanut paste, and fish.
Ingredients
25 Palm oil
2 White onion
3 Red onion
1 clove Garlic
5 White cabbage
1 Eggplant
Chives
5 Leek
Directions
1
Place the saka saka in a large pot or pressure cooker with 1 to 2 liters of water (do not cover). Bring to a boil for at least 2 hours.
2
In the meantime, peel the eggplant, onion, and garlic, and clean the cabbage. Chop the cabbage, grate the eggplant, and place it in a container. Grate the onion and garlic and place them in a separate container.
3
Remove the guts from the fish, scale them, cut off the heads, and wash them with clear water. Take half of the onion and grated garlic, add it to the saucepan during the cooking of the dish, and mix everything well. After 30 minutes, after adding the onion and garlic, add the fish without the heads to the dish. Cover the saucepan and bring it to a boil.
4
2-15 minutes after boiling, remove the fish with a spatula to avoid crumbling, cover the pot, and check the water level in the dish. Add the cabbage and eggplant and mix well. Remove the bones from the fish, being careful not to crumble it, and place it in a container. Thinly slice the half leek. Add the liquid palm oil to the pot without stirring (if necessary, place the bottle of palm oil in a pot of hot water). After 10-15 minutes, cover the pot to prevent splattering. Stir the mixture regularly and add a little water if needed.
5
To finish, after 15 minutes, add peanut butter to your taste. Mix well to avoid lumps. Monitor the cooking regularly to prevent burning, adding a glass of water from time to time if necessary. Once the oil is well incorporated into the mixture, add the rest of the seasonings and the fish. Let it simmer a little longer. Serve with white rice or boiled plantains.
Ingredients
Ingredients
25 Palm oil
2 White onion
3 Red onion
1 clove Garlic
5 White cabbage
1 Eggplant
Chives
5 Leek
Directions
Directions
1
Place the saka saka in a large pot or pressure cooker with 1 to 2 liters of water (do not cover). Bring to a boil for at least 2 hours.
2
In the meantime, peel the eggplant, onion, and garlic, and clean the cabbage. Chop the cabbage, grate the eggplant, and place it in a container. Grate the onion and garlic and place them in a separate container.
3
Remove the guts from the fish, scale them, cut off the heads, and wash them with clear water. Take half of the onion and grated garlic, add it to the saucepan during the cooking of the dish, and mix everything well. After 30 minutes, after adding the onion and garlic, add the fish without the heads to the dish. Cover the saucepan and bring it to a boil.
4
2-15 minutes after boiling, remove the fish with a spatula to avoid crumbling, cover the pot, and check the water level in the dish. Add the cabbage and eggplant and mix well. Remove the bones from the fish, being careful not to crumble it, and place it in a container. Thinly slice the half leek. Add the liquid palm oil to the pot without stirring (if necessary, place the bottle of palm oil in a pot of hot water). After 10-15 minutes, cover the pot to prevent splattering. Stir the mixture regularly and add a little water if needed.
5
To finish, after 15 minutes, add peanut butter to your taste. Mix well to avoid lumps. Monitor the cooking regularly to prevent burning, adding a glass of water from time to time if necessary. Once the oil is well incorporated into the mixture, add the rest of the seasonings and the fish. Let it simmer a little longer. Serve with white rice or boiled plantains.
Notes
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Sonia
I personally don't see why to ban palm oil. It's the authentic recipe. After that, each of us adapts it as we wish. -
Rokaya
Saca saca sauce I experimented with this recipe this Saturday by following all your instructions. It was delicious and my family enjoyed it. It was our first time eating cassava leaves. My suggestion: none. -
Claude
Hello. Excellent recipe, but please ban palm oil! It's shameful in a recipe. -
Le vieux
Very good and nourishing. -
nn
Sure! Please provide the text you would like translated.
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