Cassava Leaf Soup

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.

Cassava Leaf Soup

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).

Cassava Leaf Soup

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.

Cassava Leaf Soup

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 Soup

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

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.
4.74 from 19 votes

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:

  1. Can be prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor.
  2. 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:

Calories: 382kcal (19%)| Carbohydrates: 11g (4%)| Protein: 34g (68%)| Fat: 22g (34%)| Saturated Fat: 7g (44%)| Cholesterol: 119mg (40%)| Sodium: 192mg (8%)| Potassium: 983mg (28%)| Sugar: 1g (1%)| Vitamin A: 3125IU (63%)| Vitamin C: 67.7mg (82%)| Calcium: 80mg (8%)| Iron: 4.3mg (24%)

 

Nutrition Facts
Cassava Leaf Soup
Amount Per Serving
Calories 382 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 119mg40%
Sodium 192mg8%
Potassium 983mg28%
Carbohydrates 11g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 3125IU63%
Vitamin C 67.7mg82%
Calcium 80mg8%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cassava Leaf SOup

Cassava Leaf Soup

Cassava Leaf Soup

Cassava Leaf Soup

Cassava Leaf Soup

Cassava Leaf Soup

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95 Comments

    1. After pounding , you do not need to boil it. Set aside until needed. You may freeze for later use.

  1. 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?

    1. 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.

  2. 5 stars
    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❣️

    1. Thank you for taking the time to let me know, Madi. So happy you guys love this. Happy New Year! =)

  3. 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.

    1. 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.

      1. 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.

  4. 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 .

      1. Chop the cassava leaf and slightly pulse, in a food processor or mash with a mortar and pestle .

  5. 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 🙂

    1. 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!

  6. 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

    1. Thanks for sharing your insight. This dish has different variations and I personally love mine with shrimps.

    2. 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.

    3. 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.

  7. 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

    1. 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

      1. 5 stars
        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. :_

  8. 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

  9. 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

    1. 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!

  10. This dish is common NOT in Central, but WEST Africa ( where Sierra Leone and Liberia are located). Thanks, Ali.

      1. 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

  11. 5 stars
    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.

    1. 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.

  12. 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?

      1. 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)

      2. 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.

  13. 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

      1. Is groundnuts peanut butter puree just regular peanut butter from the store?

    1. 4 stars
      This recipe looks authentic. My Sierra Leonean mother gave me some homemade ogiri. Can I use this instead of Maggi cubes?

  14. 5 stars
    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

  15. 5 stars
    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!

4.74 from 19 votes (8 ratings without comment)

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