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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.

Course Soup
Cuisine African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 382 kcal
Author Immaculate Bites

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

  1. 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
  2. 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 .
  3. Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
  4. Throw in the drained cassava leaves and continue cooking for about 5 more minutes.
  5. Finally if using shrimp add shrimp - cook until shrimp turns pink about 3-5 minutes.
  6. Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
  7. Serve warm over rice

Recipe 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.