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Saka-Saka

Name: Saka-Saka
Total time: 50 min
Yield: Serves 4
Cuisine: Sao Tome and Principe
Ingredients: 400g Pounded Cassava Leaves (or spinach); 3 tbsp Palm oil; 1 Onion; 100g Smoked Fish; 1 Red Chili Pepper

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Pounded cassava leaves stewed in palm oil — a deep-green traditional dish of São Tomé and Príncipe.

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📖 The Story Behind This Dish

Saka-saka is a dish found all along the coast of Central Africa, in which young cassava leaves are finely pounded and stewed with palm oil and dried fish; in São Tomé and Príncipe it's an everyday home dish. It has a silky texture and gentle bitterness and is traditionally eaten with funje (a cassava-flour polenta) or rice.

🌆 Where it's eaten: At dinner in a home on São Tomé, a pot of deep-green saka-saka comes to the table with funje — an everyday meal.

🥕 Ingredients (serves 4)

Pounded Cassava Leaves (or spinach) 400g
Palm oil 3 tbsp
Onion 1
Smoked Fish 100g
Red Chili Pepper 1

👩‍🍳 Instructions

Parboil the cassava leaves until soft and pound them.
Fry the onion and chili in palm oil.
Flake in the smoked fish.
Add the pounded leaves and a little water and simmer.
Cook down on low for about 20 minutes until thickened.

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