Congolese Saka Saka with Peanut and Smoked Fish

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours

Quick Ingredients

• 2 lb (900 g) pounded or finely chopped cassava leaves (fresh or frozen, thawed)
• 4 cups (960 ml) chicken/vegetable stock or water, plus up to 1/2 cup (120 ml) extra
• 1 large onion, diced; 6 garlic cloves, minced
• 1–2 small hot chilies, minced (optional)
• 3/4 cup (180 g) natural unsweetened peanut butter
• 1/3 cup (80 ml) red palm oil, divided
• 8 oz (225 g) smoked mackerel or herring, flaked and de-boned
• 2 tbsp dried shrimp or crayfish powder (optional)
• 2 bay leaves; 2 tsp bouillon powder (or 1 cube)
• 1–1.5 tsp fine salt; 1/2 tsp black pepper

Do This

• 1. Prep: Thaw and squeeze cassava leaves; flake smoked fish; dice onion, mince garlic and chili.
• 2. Sauté: Warm 2 tbsp palm oil in a heavy pot over medium heat; cook onion 3–4 minutes, add garlic 1 minute.
• 3. Simmer leaves: Stir in cassava leaves, stock, bay leaves, and bouillon. Bring to a boil, then reduce to a bare simmer (185–195°F / 85–90°C), partially covered, 45 minutes, stirring occasionally.
• 4. Peanut slurry: Whisk peanut butter with 1.5 cups hot cooking liquid until smooth; stir back into the pot with remaining palm oil. Simmer 15 minutes.
• 5. Finish cooking: Add smoked fish, dried shrimp (if using), chili, pepper, and 1 tsp salt. Simmer uncovered 30–40 minutes until thick and glossy; adjust salt to taste.
• 6. Rest & serve: Let stand 10 minutes. Serve hot with warmed chikwangue or steamed white rice.

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Why You’ll Love This Recipe

• Deep, savory flavor from slow-cooked cassava leaves, silky peanut paste, and smoky fish.
• Authentic Congolese comfort food that’s doable with supermarket swaps.
• Hands-off simmering time—perfect for a relaxed weekend cook.
• Flexible: serve with chikwangue for tradition, or rice for weeknights.

Grocery List

• Produce: Cassava leaves (fresh or frozen), 1 large onion, 6 garlic cloves, 1–2 hot chilies (optional)
• Dairy: None
• Pantry: Red palm oil, natural peanut butter, chicken/vegetable stock or bouillon, smoked mackerel or herring, dried shrimp/crayfish powder (optional), bay leaves, salt, black pepper, chikwangue or rice

Full Ingredients

Saka Saka Base

• 2 lb (900 g) pounded or finely chopped cassava leaves (fresh or frozen; thaw if frozen)
• 4 cups (960 ml) chicken or vegetable stock, or water, plus up to 1/2 cup (120 ml) extra as needed
• 2 bay leaves

Peanut & Palm Oil

• 3/4 cup (180 g) natural unsweetened peanut butter
• 1/3 cup (80 ml) red palm oil, divided (2 tbsp for sautéing, remainder added later)

Aromatics & Seasoning

• 1 large onion (about 200 g), diced
• 6 garlic cloves (about 18 g), minced
• 1–2 small hot chilies, minced (optional; seeds removed for milder heat)
• 2 tsp bouillon powder (or 1 cube), optional if using stock
• 1–1.5 tsp fine salt (6–9 g), to taste
• 1/2 tsp freshly ground black pepper

Smoked Fish & Umami

• 8 oz (225 g) smoked mackerel or herring fillets, skin off, flaked and de-boned
• 2 tbsp dried shrimp or crayfish powder (optional but traditional)

To Serve

• Chikwangue (cassava loaf), 1–1.5 lb (450–680 g), warmed; or steamed white rice (about 6 cups cooked)

Step-by-Step Instructions

Step 1: Prep the cassava leaves and fish

If using frozen cassava leaves, thaw completely, then rinse in cold water and squeeze out excess liquid. If using fresh leaves, strip away fibrous veins, wash thoroughly, then pound or finely mince until almost paste-like. Flake the smoked fish and pick out any bones. Dice the onion, and mince the garlic and chili.

Step 2: Sauté the aromatics in palm oil

Warm 2 tablespoons of the red palm oil in a heavy pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, 3–4 minutes. Stir in the minced garlic and cook 1 minute more, just until fragrant—do not brown.

Step 3: Simmer the cassava leaves until tender

Add the cassava leaves, 4 cups (960 ml) stock or water, bay leaves, and bouillon. Bring to a boil, then reduce to a bare simmer, maintaining 185–195°F (85–90°C). Partially cover and cook for 45 minutes, stirring every 10 minutes to prevent sticking. Add a splash of water if the pot looks dry.

Step 4: Enrich with peanut paste and more palm oil

Ladle 1.5 cups (360 ml) of the hot cooking liquid into a bowl. Whisk in the peanut butter until smooth and glossy. Pour this slurry back into the pot and add the remaining palm oil. Stir well and simmer for 15 minutes to thicken and emulsify.

Step 5: Add smoked fish and finish slowly

Stir in the flaked smoked fish, dried shrimp/crayfish powder (if using), minced chili, and black pepper. Taste and add 1 teaspoon salt to start. Simmer uncovered at a gentle bubble (still around 185–195°F / 85–90°C) for 30–40 minutes, until the stew is lush, the oil rises in small pools on the surface, and the leaves are fully tender. Adjust salt to taste and add up to 1/2 cup (120 ml) water if you prefer a looser texture.

Step 6: Rest and serve

Remove bay leaves and let the saka saka rest off heat for 10 minutes—it thickens slightly and the flavors settle. Serve hot with slices of warmed chikwangue (steam 10 minutes or microwave 60–90 seconds) or a mound of steamed white rice.

Pro Tips

• Always cook cassava leaves thoroughly; long simmering both tenderizes and improves flavor.
• Keep the pot at a gentle simmer, not a rolling boil—this prevents scorching and keeps the sauce silky.
• Whisk peanut butter with hot broth first to avoid clumps and achieve a smooth, shiny sauce.
• If your smoked fish is very salty, soak it in hot water for 5 minutes, then drain before flaking.
• Saka saka tastes even better the next day; the flavors deepen beautifully.

Variations

• Vegan & smoky: Omit fish and dried shrimp; add 8 oz (225 g) sliced mushrooms sautéed until browned and a pinch of smoked paprika or crumbled nori for sea-savor.
• Okra boost: Stir in 1 cup (150 g) sliced okra during the final 15 minutes for extra body and a traditional silky texture.
• Extra-nutty: Replace half the peanut butter with 3/8 cup (60 g) finely ground roasted peanuts for subtle texture.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat with a splash of water until steaming hot. Chikwangue keeps well refrigerated for 3–4 days; rewarm by steaming or microwaving.

Nutrition (per serving)

Approximate for saka saka only (without chikwangue/rice): 380 calories; 29 g fat (8 g saturated); 16 g carbohydrates; 6 g fiber; 17 g protein; 550 mg sodium.