Recipe- Cassava Leaves Soup

Cassava leaves soup is widely consumed in West and central Africa- in Liberia, Sierra Leone and Guinea this soup is part of each day meals. Cassava leaves soup is also called Saka Saka or Pondu. It can be made with peanut butter or coconut milk.

Here is a simple recipe for cassava leaves soup.

 

Ingredients:

• 300g cassava leaves, pounded, grated or sliced
• 300g beef (or other meat), wash and cut into cubed
• 3-4 tablespoons of peanut butter
• 200 ml palm oil
• 1 fish, any of your choice (tilapia or mackerel)
• Kpomo cleaned and diced (optional)
• 2 onions, finely chopped
• 3-4 fresh okro, finely chopped
• Fresh Pepper
• Maggi cubes
• 2 tablespoons crayfish, ground
• 4 cups water (1l)
• Salt, to taste

Variations: You can substitute half of the water with coconut milk if you wish to vary this recipe.

Adding the peanut butter is totally optional, most people do not add it, but I love it in the sauce.

Instructions:

Step 1: Wash, season your meat and fish to a boil in a cooking pot. When the fish is cooked remove it from the pot, allow it cool down and then remove the bones from fish and set aside.

Step 2:  Add the cassava leaves in the pot. Let it simmer for 5 minutes and add a cup of water, kpomo and peanut butter in the sauce.

Step 3: Pour the palm oil in the sauce and add onion, pepper and your maggi cubes. Then simmer for 30 minutes on medium heat.

You will need to stir the sauce occasionally to prevent it from sticking to the bottom of the pot

Step 4: Return the fish in the pot and season to taste.

Step 5: Add the crayfish and okro. Stir well and cook for 15 minutes. Do not forget to stir occasionally until fully cooked.

When your soup is ready, you can serve it with rice, semo, eba, amala and enjoy!!