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.
Paderia P. Manuel says
30 Apr, 2019 at 7:51 amI 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 .
ImmaculateBites says
2 May, 2019 at 5:27 amDo you mean , how to steam it?
Jojo says
14 Dec, 2018 at 8:09 amLiberia and Sierra Leone are in West Africa not Central Africa
Kay says
6 Dec, 2018 at 10:51 amCassava 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 🙂
imma africanbites says
6 Dec, 2018 at 9:00 pmThank you so much for sharing your thoughts, Kay! I appreciate it. Will give it a try one of these days. I love anything coconut!
Kayron says
10 Mar, 2019 at 3:32 pmI can’t find cassava leaf or palm oil I live in a little town
ImmaculateBites says
14 Mar, 2019 at 8:26 pmUse vegetable or canola oil instead.
Omeka julu says
13 Oct, 2018 at 11:48 amThis 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
imma africanbites says
14 Oct, 2018 at 4:43 pmThanks for sharing your insight. This dish has different variations and I personally love mine with shrimps.
Juliette Johnson says
18 Apr, 2019 at 9:52 amYes. 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.
Abigail says
20 Apr, 2018 at 12:03 amThank 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
ImmaculateBites says
20 Apr, 2018 at 12:50 amHi abigail, It’s thawed, squeeze out the water and add to the pot. Hope he enjoys it as much as we do. Happy Cooking
Markeshia says
24 Aug, 2018 at 1:10 amI 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. :_
imma africanbites says
24 Aug, 2018 at 2:51 pmWish I could send them all to you. 🙂
BANGHA Noela says
22 Nov, 2017 at 9:48 pmThanks 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
ImmaculateBites says
24 Nov, 2017 at 9:26 amRice or any starchy side(plantains, cassava, fufu) works well.
BANGHA Noela says
22 Nov, 2017 at 9:42 amThanks 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
ImmaculateBites says
24 Nov, 2017 at 9:04 amYes, 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!
Ali says
2 Oct, 2017 at 12:39 pmThis dish is common NOT in Central, but WEST Africa ( where Sierra Leone and Liberia are located). Thanks, Ali.
ImmaculateBites says
3 Oct, 2017 at 6:49 amHi Ali! Thanks for taking some time to share.
Khadija says
30 Mar, 2018 at 1:54 pmIt’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
Kristen says
31 May, 2017 at 5:51 pmOnly 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.
ImmaculateBites says
4 Jun, 2017 at 5:41 amHi 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.
Dan says
17 May, 2017 at 4:24 amI 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?
ImmaculateBites says
18 May, 2017 at 5:22 pmSpinach would work as well here or any greens
Ronique Mc says
17 Mar, 2017 at 10:23 pmI tried this soup using chicken breast as my meat no seafood. It is delicious!!!
ImmaculateBites says
18 Mar, 2017 at 3:35 pmAwesome!! Glad to hear it worked out well for you Ronique
Kenya says
1 Jun, 2018 at 9:06 amYou 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)
ImmaculateBites says
3 Jun, 2018 at 7:14 amYes I am- either works. About 1/2 cup or more . Start with half cup and adjust as needed- It should be thick not soupy.
Destiny Holiday says
9 Mar, 2017 at 5:58 pmThanks for share your recipes
What a blessing they are for me, when I cook this dish my kids are always full.
Thanks a lot
ImmaculateBites says
11 Mar, 2017 at 8:40 pmSo happy the kids enjoy it too!
Abby Appiah says
17 Oct, 2017 at 9:42 pmIs groundnuts peanut butter puree just regular peanut butter from the store?
ImmaculateBites says
18 Oct, 2017 at 4:44 amYes it is- regular peanut butter works. All natural is best.
Ronique says
10 Nov, 2016 at 4:50 pmI 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
edwardseliz08 says
11 Nov, 2014 at 11:53 amI 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!
ImmaculateBites says
11 Nov, 2014 at 12:15 pmyour substitutions are making my mouth water- thanks for the feedback!