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.
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.
Cassava Leaf Soup
- 3 lbs frozen cassava leaves
- ½ lb smoked turkey or fish precooked
- 1 cup palm oil
- 1 medium onion chopped
- 2 tomatoes puree
- 2 tsp garlic
- 1 tsp ginger
- 1 tsp tomato paste
- ½ cup ground cray fish dried shrimps
- 1 tbsp chicken bouillon
- 1 - 3 scotch bonnet pepper
- ½ tsp cayenne pepper optional
- salt and pepper to taste
- 1 cube
- Heat oil in a large sauce pan over medium heat , add onions sauté until fragrant about 1-2 minutes.
- Add the tomato and 1/2 teaspoon cayenne pepper , garlic, ginger, tomato paste
- Add the precooked smoked meat, then add stock about a cup cook for another 5 minutes.
- Throw in the drained cassava leaves and continue cooking for about 8~10 more minutes.
- Adjust seasonings (Bouillon, salt, soup consistency with water and oil) to taste and scotch bonnet pepper.
- Serve warm over rice.