Cassava Leaf Soup
Cassava leaf soup also known as saka saka or pondu is a simple, yet tasty and substantial soup that is widely consumed in many parts of Central Africa especially in countries like Sierra Leone, and Liberia.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds frozen cassava leaves
- 1 pound beef (cut in bite size pieces)
- ½ pound smoked chicken,turkey, fish
- 1 medium onion chopped
- ½ - 1 cup palm oil (I used ½ palm oil and half canola oil)
- 1/2 cup ground cray fish (dried shrimps)
- 4-5 tablespoon ground groundnuts (peanut butter puree)
- 1 tablespoon chicken bouillon or Maggie powder
- 1 scotch bonnet pepper (1/2 teaspoon cayenne pepper optional)
- 1/2 - 1 pound shrimp (optional)
- Salt and pepper to taste
Instructions
- 1
In a large saucepan, season meat with salt, Maggi and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve
- 2
Heat oil in a large sauce pan over medium heat , add onions and crayfish l, sauté until fragrant about 1-2 minutes. Add beef and or / smoked meat .
- 3
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 25 more minutes.
- 5
Finally if using shrimp add shrimp - cook until shrimp turns pink about 3-5 minutes.
- 6
Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
- 7
Serve warm over rice