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Congolese Food and culture.

October 14, 2017

                   

                 Saka saka, pondu or also know as cassava leaves in english, is one of our number one dish in Congo. It recipe varies from familly to family tribes to tribes and countries to countries.

It's rich in nutrient and it flavor that makes us fall in loves with the culture.

cassava leaves is a tropical plant roots found in Africa, Asia and South America.

In Congo Republic we cook it during events or family time, it's definitely a dish that needs to be shared with family or friends.

it recipe varies from family to family some put meat in it some put fish,avocado,spinach, beans, or carrots. Others put less ingredients some put more. The taste always varies 

 

Here is my family:

Recipe (8-12 per servings) 2:00 hours cook time.

 

Ingredients:

  • Cassava leaves (1frozen pack)

  • Green cabbage (Half)

  • 1 Big Purple Eggplants (cuts in small cubes)

  • 1Green peppers

  • 1 Leeks

  • 1 bunch of chives

  • 2 Oignons

  • 1 Garlic bunch

  • Palm oil

  • Peanuts butter

  • Salt

  • Magic cubes

Fish of any choices ( smoked dry fish, fresh or cans ex: pinchard or sardine) 

 

Step one: 

 wash all our vegetables.

 

Step Two: 

Put the cassava in a large saucepan, and add a bit of water to the limit of the cassava. Cut half of an oignons and add salt.

Reduce the fire level to mild/low and turn regularly for 40 minutes to an 1 hour cook time depending on how firm your leaves are.

 

Step three: 

when it turns dark green cut cabbage in half and put it in a blender (grind not puree) and pour it into the cassava pan.

Cut the eggplants in small square and put it into the pan turn gently.

 

Step Four: 

Your eggplants and cabbage should be well cooked by now.

In a blender put leak, bunch of chives, 1 and half oignons, garlic, and green pepper.

pour all into sauce pan.

 

Step five: 

Insert fish and turn gently.

 

Step six: 

Into a small pan pour 3/4 of palm oil, add 2 and half spoon 2 small cubes.

turn until homogeneous then pour it into the cassava saucepan. low heat 

 

Final step:

when oil come to surface turn off fire and let it rest 5-8 minutes and ready to serve with rice, fufu, or manioc (kwanga), plantains or bread and voila bon appetit ! 

 

 Side node: saka saka is easy to do, you can also choose to cook it like me or as you want..

Experiment new culture and taste.

 Fun Facts:

cassava in general rather its a leaf or tuber carries considerable amount of health benefits such as

  • Repairs damage

  • Prevent osteoporosis

  • Assist respiratory health

  • Lower symptoms of PMS

  • Brain health

  • Reduce arthritis

  • Enhance immunity

  • Vision health

  • Promote skin health

  • Assist treatment of cancer 

 cassava leaves 

 

Freshly harvested cassava leaves. 

 

 

 

 

 

 

Traditional smashed into a wooden mortar and pestle.

 

 

 

 

 

Cassava roots

            

                cassava roots can be used to make fufu, kwanga, ect...

  1.  :http://www.businessdayonline.com/fg-revive-cassava-bread-initiative-boost-food-production/

  2. Plantes utiles de Bas-Congo by Paul Latham and Augustin Konda ku Mbuta, 2010

  3. http://www.alicepegie.com/fr/fufu-foufou-de-manioc/

     

     

     

     

 

 

 

 

 

 

 


  

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