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Cassava leaf soup which is also known as “saka saka” or “pondu,” originates from West Africa. This traditional soup is a loved staple in countries like Liberia, Sierra Leone, and Guinea, cherished for its rich taste and nutritional value.
What is Cassava Leaf Soup Made Of?
Cassava leaf soup is made with fresh green cassava leaves, which are simmered to perfection. These leaves are complemented by other ingredients like palm oil, onions, groundnut (peanut) butter, and spices such as garlic, ginger, and scotch bonnet peppers. Protein sources like meat, fish, or smoked turkey are often added for a more savory taste.
What Does Cassava Leaves Do to the Body?
Cassava leaves are not only delicious but also nutritious. They are rich in essential vitamins, particularly vitamin A and C, promoting healthy skin, vision, and immune function. Additionally, cassava leaves are a good source of fiber, which aids digestion and helps maintain a healthy weight. Their mineral content, including calcium and iron, contributes to strong bones and prevents anemia.
Cassava Leaf Soup
Ingredients
For the Cassava Leaf Paste
- 4 cups fresh cassava leaves
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 Scotch bonnet or habanero peppers minced
- 1 cup peanut butter (smooth or chunky)
- ¼ cup palm oil
- salt and pepper to taste
For the Soup
- 2 pounds choice of protein (chicken, fish, or beef), cut into bite-sized pieces
- 3 cloves garlic minced
- chicken broth
- 2 cubes maggi or bouillon (optional, for extra flavor)
- salt and pepper to taste
Instructions
Preparing the Cassava Leaf Paste
- If using fresh cassava leaves, wash them thoroughly and remove any tough stems or veins. Finely chop the leaves.
- In a large bowl, combine the chopped cassava leaves, chopped onion, minced garlic, minced Scotch bonnet peppers, and peanut butter.
- Heat the palm oil in a large, heavy-bottomed pot over medium heat.
- Add the cassava leaf mixture to the pot and sauté for about 10-15 minutes, stirring frequently until the leaves are wilted and everything is well combined. The peanut butter should also melt into the mixture.
- Reduce the heat to low, cover the pot, and simmer for an additional 15-20 minutes, stirring occasionally. Add water or broth as needed to prevent it from sticking to the bottom of the pot.
Preparing the Soup
- In a separate large pot, heat 2-3 tablespoons of vegetable oil over medium-high heat.
- Add the chopped onion and minced garlic, and sauté until they become translucent.
- Add the protein of your choice (chicken, fish, or beef) to the pot and brown it on all sides.
- Add chicken broth, depending on your preferred consistency. You can adjust the amount of liquid to your liking.
- If using Maggi or bouillon cubes, crumble them into the pot for extra flavor.
- Bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 20 minutes.
- Once the protein is cooked, add the cassava leaf paste to the soup and stir well to combine.
- Allow the soup to simmer for an additional 10 minutes, stirring occasionally and adjusting the seasoning with salt and pepper to taste.
- Serve your delicious cassava leaf soup hot, traditionally over rice or fufu. Enjoy!
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