RCI-VG.004.1167.001
Saka saka
Saka saka from the Recidemia collection
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- of frozen cassava leave3 packages
- of frozen spinach (or fresh)1 package
- green sweet pepper(cleaned and finely chopped)2 unit
- half habanero pepper1 unitchopped
- package of green onions1 small
- big red onion roughly chopped1 unit
- big red onion cut in round1 unit
- big cloves of garlic6 unitmashed
- salt1 unitblack pepper to taste
- and half of palm oil1 unit
- half cup of Peanut butter1 unit
- 1 liter
Method
1
Harvest or obtain fresh cassava leaves and spread them in a single layer on clean drying racks or flat surfaces in a well-ventilated area under direct sunlight. Allow the leaves to dry completely for 2 to 3 days, turning them occasionally to ensure even drying.
2880 minutes
2
Once fully dried and brittle, crush the cassava leaves by hand or using a mortar and pestle into coarse flakes or a rough powder. Remove any tough stems or fibrous material that remains.
15 minutes
3
Prepare a light saltwater brine by dissolving salt into water in a large bowl, stirring until the salt is fully dissolved. Adjust the salt level to taste, keeping the solution moderately seasoned.
5 minutes
4
Lightly mist or brush the crushed dried cassava leaf pieces with the saltwater brine, tossing gently to coat them evenly without making them soggy. Work in small batches to maintain control over the seasoning.
10 minutes
5
Spread the seasoned cassava pieces back onto the drying racks or a lined baking sheet in a single, even layer. Return them to direct sunlight or place them in an oven set to the lowest temperature setting to re-dry completely.
120 minutes
6
Check the pieces periodically and stir or turn them to prevent uneven drying or burning. The snack is ready when the pieces are completely crisp, dry, and snap easily when broken.
30 minutes
7
Remove the saka saka crisps from the heat or sunlight and allow them to cool completely at room temperature before tasting and adjusting saltiness if needed. Store in an airtight container at room temperature to preserve their crispness.
20 minutes