RCI-VG.004.1168.001

Saka-Saka

Saka-Saka from the Recidemia collection

Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate

Ingredients

  • lots of cassava greens (feuilles de manioc)
    1 unit
  • a few spoonfuls of palm oil
    Moambé Sauce, or any oil
    1 unit
  • one Onion
    chopped
    1 unit
  • 1 unit
  • sweet green pepper and/or sweet red pepper
    chopped (optional)
    1 unit
  • Eggplant (peeled
    cubed, rinsed, and salted) or okra, chopped (optional)
    1 unit
  • salt
    or baking soda, to taste
    1 unit
  • one piece of dried
    salted, or smoked ; or one can of pilchards; or one can of sardines
    1 unit

Method

1
Rinse the cassava greens thoroughly under running water to remove soil and debris, then chop them coarsely into bite-sized pieces.
2
Heat the palm oil in a large pot or deep skillet over medium heat until shimmering.
2 minutes
3
Add the chopped onion and minced garlic to the hot oil, stirring frequently until softened and fragrant.
5 minutes
4
Stir in the chopped cassava greens in batches, allowing each addition to wilt slightly before adding more.
8 minutes
5
Add the chopped sweet pepper and eggplant (if using), stirring to combine with the greens and aromatics.
2 minutes
6
Pour in enough water to barely cover the vegetables, season with salt or baking soda to taste, and bring to a gentle simmer.
1 minutes
7
Break apart the dried fish or sardines, removing any large bones, then add to the pot and stir well to distribute throughout the greens.
2 minutes
8
Cover and simmer over medium-low heat, stirring occasionally, until the cassava greens are very tender and the flavors have melded.
15 minutes
9
Taste and adjust seasoning with additional salt as needed, ensuring the broth is flavorful and the greens are soft enough to break apart easily.
10
Serve hot in bowls, ensuring each portion includes plenty of broth and flaked fish.

What Makes This Variant Distinct

  • Original variant

Cuisines