Cassava leaf soup, also known as saka saka or pondu, is a simple yet tasty and substantial soup that is widely consumed in many parts of West and Central Africa, especially in countries like Sierra Leone and Liberia.
In the French-speaking parts of Cameroon, it’s disguised as nwem or kwem – a more rustic version of this dish sometimes made with fresh corn and palm oil, with or without salt (kwem sans sel).
While growing up, I particularly disliked cassava leaf soup, especially the salt-free version. However, when I tasted this Sierra Leone version from my wonderful sister-in-law, I changed my mind. Including dried shrimp, meat, and groundnut paste appealed to all my senses.
What Is Pondu and Saka Saka?
This exotic cassava leaf soup isn’t actually a soup but sort of a stew. It can be prepared with any meat or fish. Most African countries use dried or smoked fish for added flavor. I substituted smoked chicken in this recipe because that is what’s readily available in my neck of the woods. Another good substitute is smoked turkey.
As tasty as this delicacy is, it has its challenges. Both raw cassava root (yuca) and the leaves are toxic when eaten raw. Please check the package to make sure they were properly boiled before adding them to the soup.
How to Make Cassava Leaf Soup
- Cook the meat, strain, make the soup’s flavor base, and add the meat, along with the smoked chicken, back to the pot.
- Simmer, add the prepped cassava leaves, add the shrimp, heat through, and serve over white rice. We also pair it with fufu, pounded yams, and fried plantains. Enjoy!
Recipe Notes
- Pulse fresh, raw cassava leaves in a blender then boil them for a couple of hours and discard the water if you’re lucky enough to have access to them. That will get rid of the bitterness.
- Cassava leaves are available ground and frozen in most African and Filipino stores if you live in the States. A good substitute is frozen chopped spinach if you can’t find them.
- This soup freezes well for 3-4 months or stays fresh in the fridge for 3-4 days, so go ahead and make it ahead if you want.
More Comforting African Recipes to Enjoy
By Imma
This blog post was originally published in January 2014 and has been updated with additional tips and beautiful photos.
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