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
Ingredients
- 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
Instructions
- 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 25 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
Tips & Notes:
- 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.
Nutrition Information:
May Compton says
I am white and have cooked cassava a few times previously. However I must admit following this recipe it came out the best and even my partner who is from Nigeria is impressed. He said he is proud that I am encouraging our kids to eat African food and how much I respect his culture
Immaculate Bites says
That is sweet, May! Thank you for sharing with me and I am happy to be part of your family’s food and culture experience 🙂
Jo WL says
Hi Imma, I like your recipes and your work to promote African food. However, I think you should really adjust this recipe for safety purposes. Cassava leaves, if not processed correctly, contains deadly cynaid. It is recommended not to be consumed if the leaves taste bitter after cooking, and it needs to be cooked for at least half an hour to break down the poison. (https://learn.tearfund.org/en/resources/footsteps/footsteps-41-50/footsteps-47/cooking-with-cassava-leaves)
In this recipe it is only cooked for under 10 minutes. I found it to be extremely bitter and then googled to find out that it means poisonous. I then went on to cook it for another 30 minutes and the bitterness drastically reduced and I was fine after consuming. Please make sure you warn people about it otherwise it might cause some potentially serious consequences! Thanks!
Immaculate Bites says
Thank you for sharing, Jo!
Alyce says
Also, my husband was really happy I cooked this- he is from Mali and they call this dish fakhoye
ImmaculateBites says
Thanks for sharing this with us.
Garland says
Mine came out a little bitter how can I fix that
ImmaculateBites says
I have not ran across this issue before .Maybe for next time you could try squeezing out the liquid from the cassava leaf and adding more ground paste .
Alyce says
Thank you for the recipe. I made this with dried cassava leaves I found at the local market, but discovered after I cooked it that the leaves had sand in it.
How do you get rid of the sand in dried cassava leaves?
ImmaculateBites says
You have to wash it several times for it to be sandfree.
Omidiran says
With regards to Fresh Cassava Leaves, do you Pulse and then Cook…or do you cook and then pulse.
Much love.
Bless!
ImmaculateBites says
You pulse and then cook.
Garland says
Mine came out a little bitter how can I fix that
Susan Gibbons says
this recipe looks delicious and cant wait to try it. we grow our own casava here in NSW, Australia. Would you please give me instructions for fresh leaf casava. I understand that it has to be pounded because of the cyanide.
tay says
What kind of beef do you prefer?
Mary says
I prefer goat mear
Anni C says
Thanks for this clear recipe. I teach American English to several congolese people, and all recommend cassava leaves and, specifically, pondu. This sounds very much like one student explained her recipe. I bought frozen cassava leaves and let them thaw in their package in the fridge without meaning to, so I want to use them soon. I have some rich chicken/oxtail stock, so I will use that and some frozen shrimp. I even have palm oil from an earlier recipe, which my friends feel is critical, but I wonder about Maggi cubes. I don’t want to return to the store this week. If my stock is rich, do I need them? Are Wyler’s chicken bouillion cubes a reasonable substitute? I know my friends also recommend dried fish (“saltfish”), but since I have shrimp, I am thinking of using a little bonito flakes instead. I wasn’t sure which dried fish would be good but already have bonito flakes that I use in Korean jjigae. Any suggestions for this version? I’ll let you know how it turns out!
ImmaculateBites says
Hi Anni! The Wyler’s chicken bouillon cubes will work just fine and the as well as your bonito flakes. Don’t worry, you have absolutely everything you need to do this dish. Can’t wait for you to make it. Looking forward to your feedback! 🙂
TT says
This looks delicious, I would like to try it. But I’m vegetarian. Do you have any recommendations for a vegetarian variation?
ImmaculateBites says
You can take out the beef, shrimp, and fish. You can also use vegetable bouillon. Hope this helps. Happy cooking 🙂 !
Cece says
I tried it and it worked!!! Thanks a lot.
ImmaculateBites says
Awesome!! So glad you liked it, Cece :)!
Glory says
After pounding the cassava leave will I boil it and set aside
ImmaculateBites says
After pounding , you do not need to boil it. Set aside until needed. You may freeze for later use.
Stephanie Evans says
So I am white and my bf is from Sierra Leone… I want to learn how to cook African food for him… My question is, what do you mean by when you say stock?
Imma Adamu says
Hi Stephanie, Stock is the flavored or spiced broth that comes from steaming/boiling meats, chicken etc. It has such great flavor that it often spices up your food without being overly present or pungent. Imaigine boiling a tasty chicken, add onions, salt and any spices you love. Once the chicken boiled, i never throw away the flavorful water, I find ways to use it over and over again. I hope this helps.
Madi says
I tried this recipe exactly and it came out perfectly. Thank u so much. My husband is from Senegal and I am American Black and he says that I made it the best! I’m so happy. I love spinach and will try it that way as well. I look forward to trying your other recipes as well❣️
imma africanbites says
Thank you for taking the time to let me know, Madi. So happy you guys love this. Happy New Year! =)
Adiatu says
If you don’t have palm oil, coconut oil is a popular substitute. Make sure you rinse your store bought cassava leaf prior to cooking it! You can put it in a bowl, add water to the top of the bowl, and these use a hand held strainer to scoop up the cassava leaves. Also, the easiest way to cook cassava leaf is “one pot”. Season you meat and bring it to boil, add blended sweet onion and habanero peppers, add Maggi, add your oil, add a little peanut butter, add a handful of blended okra (or a couple of spoons of tola if you have some), and add the cassava leaf when your stock simmers down. I like to cook the leaves for longer than 5 mins – about 15 minutes to get the full taste.
ImmaculateBites says
Thanks for taking time out to share your thoughts with us. This is a must try for me next time, can’t resist anything coconut.
Ashley Hawkins says
Do you have any tips about reheating frozen leftover cassava leaf stew
ImmaculateBites says
Nothing much. Just it reheats well in the microwave or stove-top.
Theoneste says
Thank you Immaculate we eat this kind of food here in Rwanda with beef legs’ meat and we use the small dry fishes for making the compliments combating malnutrition for small kids, let us by Africa and use home grown solution.
Paderia P. Manuel says
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 .
ImmaculateBites says
Do you mean , how to steam it?
Laniece Smith says
Can you explain to me how to prepare cassava leaf
ImmaculateBites says
Chop the cassava leaf and slightly pulse, in a food processor or mash with a mortar and pestle .
Jojo says
Liberia and Sierra Leone are in West Africa not Central Africa
Kay says
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 🙂
imma africanbites says
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!
Kayron says
I can’t find cassava leaf or palm oil I live in a little town
ImmaculateBites says
Use vegetable or canola oil instead.
Omeka julu says
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
imma africanbites says
Thanks for sharing your insight. This dish has different variations and I personally love mine with shrimps.
Juliette Johnson says
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.
Ama says
Actually, you will be surprised to know that the spinach replacement tastes and looks just the same. Long time ago, when cassava leaves was not available to us, we substituted with spinach. Try it, it’s delicious.
Abigail says
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
ImmaculateBites says
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
Markeshia says
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. :_
imma africanbites says
Wish I could send them all to you. 🙂
Sean says
Cook the leaves longer with the lid off to reduce the cyanogen content.
BANGHA Noela says
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
ImmaculateBites says
Rice or any starchy side(plantains, cassava, fufu) works well.
BANGHA Noela says
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
ImmaculateBites says
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!
Ali says
This dish is common NOT in Central, but WEST Africa ( where Sierra Leone and Liberia are located). Thanks, Ali.
ImmaculateBites says
Hi Ali! Thanks for taking some time to share.
Khadija says
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
Kristen says
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.
ImmaculateBites says
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.
Dan says
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?
ImmaculateBites says
Spinach would work as well here or any greens
Ronique Mc says
I tried this soup using chicken breast as my meat no seafood. It is delicious!!!
ImmaculateBites says
Awesome!! Glad to hear it worked out well for you Ronique
Kenya says
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)
ImmaculateBites says
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.
Destiny Holiday says
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
ImmaculateBites says
So happy the kids enjoy it too!
Abby Appiah says
Is groundnuts peanut butter puree just regular peanut butter from the store?
ImmaculateBites says
Yes it is- regular peanut butter works. All natural is best.
Ronique says
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
edwardseliz08 says
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!
ImmaculateBites says
your substitutions are making my mouth water- thanks for the feedback!