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.
In the French speaking parts of Cameroon, it is disguised as Nwem – a more rustic version of this dish sometimes made with fresh corn, palm oil, with or without salt (Kwem sans sel).
Growing up I particularly disliked, kwem, was just not appealing to me, especially the salt less version. When I first tasted this Sierra Leone version from my wonderful sister in law, Mary. It was amazingly good –the inclusion of dried shrimp, meat and groundnut paste appealed to all my senses.
This exotic, cassava leaf soup is not actually a soup but sort of a stew. Can be prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor. I substitute smoked chicken in this recipe because that is what is readily available in my neck of the woods. Another good substitute is smoked turkey.
Cassava leaf is available ground and frozen in most African, Pilipino stores, if you are leaving abroad and want to purchase it .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.
Serve over white rice.
Enjoy
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
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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
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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 .
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Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
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Throw in the drained cassava leaves and continue cooking for about 5 more minutes.
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Finally if using shrimp add shrimp - cook until shrimp turns pink about 3-5 minutes.
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Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
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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.
I want to test cassava leave but I dont know how to prepare it, if your can kindly sent me the method of how to prepare it .
Do you mean , how to steam it?
Liberia and Sierra Leone are in West Africa not Central Africa
Cassava Leaves is one of my favorite! Thanks for sharing, I always love different variations of recipes! In Sierra Leone, we often add some cooked blended okra (just a tad) to make the consistency more firm. In Sierra Leone people generally cook the leaves for over an hour and up to two hours!
Another trick is instead of using palm oil, using regular canola oil, when you do that, you can actually put canned coconut milk in your broth for delicious coconut cassava leaves! Hope you try it out one day 🙂
Thank you so much for sharing your thoughts, Kay! I appreciate it. Will give it a try one of these days. I love anything coconut!
I can’t find cassava leaf or palm oil I live in a little town
Use vegetable or canola oil instead.
This is not the traditional salone way you don’t use corn or shrimp yours looks a little too watery and it’s supposed to have habernero peppers and never ever use spinach in replacement that is a whole different dish then
Thanks for sharing your insight. This dish has different variations and I personally love mine with shrimps.
Yes. You can not substitute cassava leaf with any other leaf. You can use other oils if you don’t have palm oil. And using smoked fish it’s delicious. And don’t forget peanut butter which does not contain sugar or salt.
Thank you! My husband is Liberian and I bet he can’t wait for me to try making this on my own! It’s says in the instructions to use frozen cassava leafs! I have that, but when you say to add the cassava leafs to the pot is it still frozen or thawed? Thank you
Hi abigail, It’s thawed, squeeze out the water and add to the pot. Hope he enjoys it as much as we do. Happy Cooking
I need some pepper soup cassava leaf soup and peanut butter soup asap. I’m black American bestfriend Liberian/Sudanese she moved away. I miss achiki fish head and all lol. I cant cook it I tried. :_
Wish I could send them all to you. 🙂
Cook the leaves longer with the lid off to reduce the cyanogen content.
Thanks for that one, I’ve got to try it out today, but what I have available are fresh cassava leaves will I follow the same procedure? It’s my first time trying it out and I want it to be just right, and what can be a side dish for this soup
Rice or any starchy side(plantains, cassava, fufu) works well.
Thanks for that one, got to try it out tomorrow, but what I have available are fresh cassava leaves, will I follow the same procedure,? it’s my first time trying out the dish and I want it to be just right
Yes, fresh cassava would work as well. Or if you have a food processor you might want to pulse a couple of times to make it tender. Hope this helps!
This dish is common NOT in Central, but WEST Africa ( where Sierra Leone and Liberia are located). Thanks, Ali.
Hi Ali! Thanks for taking some time to share.
It’s also common in Congo and East Africa but it’s made slightly differently. It’s called Pondu or Sombe in those regions. All forms are good. I learned to make it from various Friends from East africa. Some people add eggplant, green bell pepper, and green onions too which is delicious
Only time I’ve ever found cassava leaf is in the freezer at Asian grocery stores. BUT where do you get palm oil??! And do you use red palm oil? My Liberian in laws make this stew super spicy and I thought it was due to the oil used. Hoping to get the oil and make a big pot this weekend. Leftovers freeze well and are great to have to reheat any time.
Hi Kristen ! You can find palm oil in most African markets, depending on location. If you can’t locate an African market then get it from amazon. If all fails just use canola oil.
I live in the UK, but wanted to try this recipe. It’s really hard to find Cassava leaves on sale here. Can you recommend an alternative I can substitute them with?
Spinach would work as well here or any greens
I tried this soup using chicken breast as my meat no seafood. It is delicious!!!
Awesome!! Glad to hear it worked out well for you Ronique
You mention stock later on during actual cooking process, how much stock will i need and are you referring to a liquid ( like beef/chicken stock)
Yes I am- either works. About 1/2 cup or more . Start with half cup and adjust as needed- It should be thick not soupy.
Thanks for share your recipes
What a blessing they are for me, when I cook this dish my kids are always full.
Thanks a lot
So happy the kids enjoy it too!
Is groundnuts peanut butter puree just regular peanut butter from the store?
Yes it is- regular peanut butter works. All natural is best.
I tried this recipe and it came out delicious! Thanks to you, I no longer have to spend $20 for this stew each time I have a craving. It was becoming an expensive addiction. Lol
I substituted sausage for beef, thai red chili for a bonnet pepper, and added some eggplant with coconut milk. It is delicious. Thanks for sharing the recipe. It is very tasty!
your substitutions are making my mouth water- thanks for the feedback!