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.
In the French speaking parts of Cameroon, it is disguised as Nwem – a more rustic version of this dish sometimes made with fresh corn, palm oil, with or without salt (Kwem sans sel).
Growing up I particularly disliked, kwem, was just not appealing to me, especially the salt less version. When I first tasted this Sierra Leone version from my wonderful sister in law, Mary. It was amazingly good –the inclusion of dried shrimp, meat and groundnut paste appealed to all my senses.
This exotic, cassava leaf soup is not actually a soup but sort of a stew. Can be prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor. I substitute smoked chicken in this recipe because that is what is readily available in my neck of the woods. Another good substitute is smoked turkey.
Cassava leaf is available ground and frozen in most African, Pilipino stores, if you are leaving abroad and want to purchase it .A good substitute would be – chopped spinach, you would have to blend it in a food processor for a fine consistency that is so distinctive of this soup.
Serve over white rice.
Enjoy
Cassava Leaf Soup
Ingredients
- 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
- 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
- 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 .
- Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
- Throw in the drained cassava leaves and continue cooking for about 25 more minutes.
- Finally if using shrimp add shrimp - cook until shrimp turns pink about 3-5 minutes.
- Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
- Serve warm over rice
Tips & Notes:
- Can be prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor.
- If you can't find cassava leaves, a good substitute would be chopped spinach. You would have to blend it in a food processor for a fine consistency that is so distinctive of this soup.
Nutrition Information:
This recipe is simple to follow . I will try it.
Great! Do let us know how it works out for you. Thanks
I’m planning to make this tomorrow and have been searching for a straight forward recipe all and finally found yours. I hope it comes out great.
Ohhh you will love it! Thank you for trying out my recipe, Kelly!
Good dish. My mom and I are making it. Now as we have our whole lives we’ are Sierra Leonean. One thing Salone is not in central Africa very misleading were west African so are our dishes! Great work!
Thank you for the feedback, Z!
Love this recipe! This has been my favourite Sierra Leonean dish for some time, but didn’t know how to make it. First attempt tonight and it turned out great. Thank you. 🙂
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
After seeing this recipe and seeing how clear you made it I intend to use many of them. I like how clear you make it. I’ve mad my fair share of saka saka but my neice stated that she want to be a cook and I’m in search of doable recipes. Now that I’ve found your website I’m definitely going to be using this and many more of your recipes. Thank you for taking the time to create this resource. God Bless you abundantly.
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)Love, Imma
I am from and live in Barbados. I will try to make it because I have the ingredients. Your instructions are quite clear.
Yeah it’s pretty clear and easy. Once you try don’t forget to share how it goes:)
I have had cassava, egushi, jollof, red stew, spinach stew, moin moin, Nigerian fried rice, African pumpkin soup, peanut stew, and pepper soup. This recipe is great by the way!! I don’t have a recipe for pepper soup. I would like one for pepper soup, and would like an additional recipe I haven’t had before. Can you help me out????
Thanks for your feedback, I already have three Pepper Soup recipes you can see the links below
1. https://www.africanbites.com/goat-pepper-soup/
2. https://www.africanbites.com/african-pepper-soupchicken/
3. https://www.africanbites.com/fish-pepper-soup/
Let me know how they turned out for you 🙂
I love this recipe so much
Thank you! 🙂
Best recipe out here, been using it for years.
Thank you!!
Thank you, Aset! 🙂