Saka-Saka (Cassava Leaf Soup)

By McBride Sisters – April 27, 2021

placeholder image
Recipe Time:
30 minutes

Congolese cuisine is grounded in strong roots that date back 80,000 years, mixed with French and Belgian influence following colonization. Saka-saka is the Congolese word for cassava leaf and is the namesake of this simple yet delicious dish that is a staple in the Republic of Congo and the Democatic Republic of the Congo.

Because we don’t have Cassava leaf available locally (it can be found in the ground-up form in African and Filipino food shops), we substituted for a mixture of kale, collards, turnip greens and spinach, and then we added shrimp and paired with our Black Girl Magic Sparkling Brut.

Ingredients

  • 3 lbs cassava greens (or feuilles de manioc), or substitute kale, collards, turnip greens, spinach, or similar, stems removed, cleaned, and cut or torn into pieces
  • 1 pound beef cut in bite size pieces
  • ½ pound smoked chicken, turkey, or fish
  • ½ - 1 pound of shrimp (optional)
  • 3 tbsp red palm oil, Moambé Sauce, or any cooking oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup ground crayfish or dried shrimps
  • 4-5 tablespoon ground groundnuts or peanut butter puree
  • 1 tablespoon chicken bouillon
  • 1/2 teaspoon cayenne pepper optional
  • Salt and pepper to taste

Directions

  1. In a large saucepan, season meat with salt, chicken bouillon and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock.
  2. Remove the meat and beef stock, reserve. Heat oil in a large saucepan over medium heat, add onions and crayfish and sauté until fragrant for about 1-2 minutes.
  3. Add beef and or / smoked meat 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 add shrimp (if using) - cook until shrimp turns pink about 3-5 minutes Adjust seasonings (chicken bouillon, salt, soup consistency with water and oil) to taste Serve warm over rice"
  • Food and Wine Pairing — 
  • Food and Wine Pairings — 
  • Food Recipe — 
  • Recipes

Featured Wines

Recommended Recipes

Good Karma
The Shake Up

Good Karma
Ideal Voyage
The Shake Up

Ideal Voyage
Rosy Cheeks
The Shake Up

Rosy Cheeks
City Limits
The Shake Up

City Limits
Eliza
The Shake Up

Eliza
A-Pear-Antly Perfect
The Shake Up

A-Pear-Antly Perfect
Grass Fed Burger with Tomato Bacon Jam & Garlic Mayo
Food and Wine Pairing

Grass Fed Burger with Tomato Bacon Jam & Garlic Mayo
Spicy Pork & Beef Meatballs with Burrata Cheese
Food and Wine Pairing

Spicy Pork & Beef Meatballs with Burrata Cheese
New York Smokey Sour (Red Blend x Espadin)
Cocktail

New York Smokey Sour (Red Blend x Espadin)
Carne Guisada (Puerto Rican Beef Stew)
Hispanic Heritage

Carne Guisada (Puerto Rican Beef Stew)