Cassava leaf stew, also known as saka saka or pondu, is a simple, yet excellent and filling stew popular in many parts of Central Africa, particularly in Sierra Leone and Liberia.
This unique cassava leaf recipe is more of a stew than a soup. It can be made with any type of meat or seafood and it is usually paired with rice, another common dish in Sierra Leone. For extra flavor, most African countries include dry fish (smoked fish) in it too.
You can also add this recipe to your Christmas menu.
Without wasting time, here is everything you need to know about preparing Sierra Leone cassava leaf stew.
Ingredients needed for cassava leaf stew
- 1 lb. pounded cassava leaves
- ½ lb beef boneless cut into bite-sized cubes
- 1 tablespoon oil
- salt to taste
- 1 peeled & chopped onions
- seasoning cubes
- 2 cups of water
- dried smoked fish
- 2 tbsp crayfish powder
- blended Scotch bonnet
- 3 tablespoon peanut butter smooth
- 3/4 cup palm oil
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- In a pot, add the beef, chopped onion, seasoning cube, water, and a pinch of salt. Cook for about 25 minutes, or until the beef is soft enough.
- When the beef is cooked, remove it and set the stock aside.
- In a large saucepan over medium heat, heat the oil, then add the onions and crayfish and sauté for a few minutes.
- Add beef and/or smoked meat at this point.
- Stir in the peanut butter or groundnut paste and crayfish powder, then add about a cup of the stock and simmer for another 5 minutes.
- Add the pounded cassava leaves and cook for another 20 minutes
- Finally, if using shrimp, add shrimp and simmer until it turns pink. That should take about 3-5 minutes.
- Add seasoning cubes, salt, and pepper if need be.
- Serve hot over rice.