CASSAVA LEAF SAUCE/STEW (PLASA, SAKA SAKA OR PONDU)
Cassava leaves are the green leafy
vegetables. They are the leaves of the
cassava tuber. Cassava leaves sauce/stew
is widely eaten in West and Central Africa.
It is sometimes called in Sierra Leone plasa and other countries Saka
Saka or Pondu. In Liberia, Sierra Leone and Guinea this stew is part of meals
almost every day.
It can be made with grounded groundnut,
peanut butter or coconut milk. It can
also be served with cooked rice. The recipe calls for the leaves to be finely
ground. You can buy frozen ground cassava leaf, defrost and put it in a blender
for a few seconds to ensure it is finely ground.
