Congolese braised cassava leaves with peanuts saka-saka

For the saka-saka, finely chop the onion and press the garlic. Sauté the onion in the heated palm oil until golden (5 to 6 minutes), add the garlic and fry for another 2 minutes. Meanwhile, thaw the cassava leaves and chop them finely.

Stir the chopped smoked fish into the aromatic base and mix well. Add the chopped leaves, pour in 150 ml of water and stir everything thoroughly. Cover the pot with a lid and braise over medium heat for 15 minutes.

Pierce the braised leaves with a wooden spoon and stir in the peanut butter. Continue braising over low heat for another 35 to 40 minutes, stirring occasionally, until the leaves are completely soft and the dish has thickened. Finally, season with salt to taste.

The finished dish should have a thick, creamy, dark green consistency. Serve it hot as a side dish with fufu, ugali or boiled rice. This hearty Congolese dish is nourishing and ideal for the whole family.