Print

Vegan Saka Saka: Congolese Cassava Leaf Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This vegan Saka Saka recipe from Murielle comes from her childhood, where she enjoyed this comforting, rich stew with just enough heat to remind her of the hot Congolese sun and sand.

Ingredients

Scale
  • 1 tbsp Avocado oil
  • 1 cup diced Red onion
  • 4 Garlic cloves, minced
  • 1 large Green bell pepper, diced
  • 2.5 cups Cassava leaves (a 18oz/500g frozen package), thawed and drained
  • 2 1/2 cups (4½ oz/125 g) fresh spinach (packed)
  • 1/4 Habanero pepper, chopped (see note)
  • 2 1/2 cups Vegetable broth or vegan chicken broth
  • 1/2 tsp Sea salt, plus more to taste
  • 1/4 tsp Black pepper, plus more to taste
  • 2 Green onions, chopped
  • 3 tbsp natural Crunchy or creamy peanut butter

Optional Garnishes

  • Chopped peanuts
  • Hot sauce, such as sambal oelek
  • Finely chopped parsley or green onion

Instructions

  1. Heat a large saucepan over medium heat.
  2. Add the avocado oil and onion and cook, stirring occasionally with a wooden spoon, for 8 minutes, until the onion is translucent and starting to brown.
  3. Add the garlic and bell pepper, and cook for 1 minute.
  4. Stir in the cassava leaves, spinach, habanero, broth, salt, and pepper.
  5. Bring the mixture to a boil over high heat, then reduce the heat to low and cook for 1 hour 30 minutes, covered, stirring occasionally.
  6. Add the green onions and peanut butter. Stir and let simmer, uncovered, for 15 minutes.
  7. Taste and adjust the seasonings to your liking.
  8. Garnish with peanuts, hot sauce, and parsley. Serve hot alongside coconut rice, pan-fried plantains, and fufu.
  9. Store in the fridge in an airtight container for up to 5 days.

Notes

  • One note from Murielle: "Depending on your heat tolerance, the amount of habanero pepper can really vary. If you are super sensitive to heat, simply skip it in this recipe or use a quarter but remove the seeds. On the other hand, if you love the heat, you can use half or an entire habanero pepper, seeds included."
  • Make sure to listen to Murielle in her episode A Cookbook Worth the Wait while you make your Saka Saka!

Nutrition

Find it online: https://thestoriedrecipe.com/vegan-saka-saka-congolese-cassava-leaf-soup-stew/