| Saka-Saka - Starter
(Cassava Leaves)
Ingredients:
lots of cassava greens (feuilles de manioc) [or substitute
kale, collards, turnip greens, spinach, or similar], with
stems removed, cleaned, and cut or torn into pieces
few spoonfuls of palm or any other oil,
one onion, chopped
one clove garlic, minced
sweet green pepper and/or sweet red pepper, chopped (optional)
eggplant (peeled, cubed, rinsed, and salted) or okra, chopped
(optional)
salt, or baking soda, to taste
one piece of dried, salted, or smoked fish; or one can of
pilchards; or one can of sardines
Directions
Thoroughly crush, mash, or grind the greens in a mortar and
pestle or with whatever you can improvise. (roll them with
a rolling pin, crush them in a heavy bowl with the bottom
of a sturdy bottle, etc.)Bring a large pot of water to a boil;
add greens and cook for thirty minutes or more (much more
if using cassava leaves). Add all the remaining ingredients
to the greens and bring to a boil, then reduce heat and simmer.
Do not stir. Simmer until the water is mostly gone and the
greens are cooked to a pulp. Serve as a side with a chicken,
meat, or fish main course, with Baton de Manioc / Chikwangue,
or Rice.
Many Central African cooks use baking soda, or a piece of
rough potash, to give a salty flavor to soups and sauces.
This replicates the flavour of traditional salts which are
obtained by burning the barks or leaves of certain plants.
This was necessary because there is no other source of salt
in much of Central Africa
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