Saka-saka

Ingredients8

• cassava leaves500 g
• red palm oil80 ml
• onion1
• garlic3 cloves
• smoked fish200 g
• fresh chili pepper1
• salt1 tsp
• water250 ml

Method

1. Wash the cassava leaves well, then pound or finely chop them.
2. Flake the smoked fish, removing any bones.
3. Chop the onion, garlic, and chili.
4. Heat the palm oil in a pot, then soften the onion, garlic, and chili.
5. Add the cassava leaves and water, cover, and simmer until the leaves are very tender, about 1 hour.
6. Stir in the smoked fish and salt and cook for another 15 minutes until the sauce thickens.
7. Serve hot with fufu, rice, or boiled plantain.