In brief
- Saka-Saka: pounded cassava leaves with peanut paste
- Origin: Congo-Brazzaville and the DRC, Bantu peoples
- Essential ingredients: cassava leaves, peanut paste, dried fish, onion, garlic
- Setting: a Sunday dish, ceremonies, Congolese family heritage
Origins and cultural history of Saka-Saka
Saka-saka (which means cassava leaves in Lingala) is one of the most beloved dishes of Congo-Brazzaville and the DRC. For the Congolese diaspora in France, Belgium and Switzerland, it is a symbol of home.
Essential ingredients of Saka-Saka
- Pounded cassava leaves (frozen): 500 g
- DAKATINE peanut paste: 200 g
- Dried fish or stockfish: 200 g
- Red palm oil: 4 tbsp
- Onion, garlic, salt, scotch bonnet
Nutritional benefits of Saka-Saka
A very nutritious dish. The cassava leaves provide iron, plant proteins and vitamins A and C. The peanut paste adds complete proteins and healthy fats. 480 kcal/serving. Excellent for athletes.
Frequently asked questions
Can saka-saka be made with spinach?
There is no true equivalent. The frozen cassava leaves at NKOSI are incomparable.
How long should it simmer?
At least 2 hours so the leaves are nice and tender and well infused.
Where can I find cassava leaves in France?
On nkosiagro.com, in the full shop.
