Saka Saka, also known as pounded cassava leaves, is an essential ingredient in many traditional cuisines. These finely chopped cassava leaves offer a unique flavor and pleasant texture, ideal for enriching your dishes. Rich in fiber and nutrients, they add an authentic touch to your culinary preparations.
Faq
Q: How to prepare saka saka?
A: It is usually cooked for a long time with palm oil, smoked fish, meat, and other ingredients according to regional recipes.
Q: Is saka saka safe to eat?
A: Yes, as long as it is cooked thoroughly. Raw cassava contains toxic compounds that are eliminated by cooking.
Q: What does saka saka taste like?
A: It has an earthy and slightly bitter taste, which is balanced by the other ingredients in the recipe.
Q: Where can I buy saka saka?
A: It is available in African grocery stores, sometimes frozen or canned.
Q: Does saka saka have other names?
A: Yes, it can be called "pondu" in Lingala, or simply "cassava leaves" in some regions.
Conservation
The product is frozen to preserve its freshness and nutritional qualities. It is important to keep it in the freezer at -18 ° C or less. Once thawed, the Saka Saka must be consumed within 24 hours and should not be reconngeled. For better management, it is advisable to thaw only the quantity necessary for your preparation.
Ingredients & nutritional information
Cassava leaf pounded / saka saka is rich in fiber, protein, and vitamin C, with around 50 kcal, 2g of protein, 10g of carbohydrates, and 3g of fibers per 100g, ideal for a balanced diet.
Cassava leaf with crushed / saka saka
Regular price
€1,40