WEST AFRICA CUISINE

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.

Cassava Leaf Sauce Recipe

Cassava Leaf Sauce/Stew 

Ingredients

1-pound meat
2 cups water
Salt, to taste
2 red peppers, chopped
1 large onion, chopped
2 bundles cassava leaves
1/2 pint palm oil
1/2 cup groundnut paste
2 dried fish

1 cup cooked bean

Directions

1. Cut up the meat and put in a saucepan with water, salt, red pepper, and onion. Cook for about 15 minutes.
2. Wash leaves and beat in a mortar until finely grounded. Add to the ingredients in the saucepan and simmer for about 10 minutes.
3. Add palm oil and simmer again for about 10 minutes, or until the meat is tender.
4. Mix groundnut paste with a little water and add to the sauce, stirring frequently to prevent burning.
5. Flake fish and add together with cooked beans to the sauce.
6. Season with salt, cover, and simmer gently until most of the water has evaporated. Serve with rice.

Yields

6 to 8 servings