Saka Saka
Serves 6
Ingredients
Method
1 kg. Cassava Leaves, Pounded
500 g. Smoked Fish (Mackerel Or Herring)
200 g. Palm Oil
2 Onions, Finely Chopped
1 Scotch Bonnet Pepper, Finely Chopped
1½ l. Water
Salt to Taste
Rinse the smoked fish and debone. Set aside.
Heat the palm oil in a large pot. Add the onions and pepper, and sauté until onions are translucent.
Add the smoked fish and cook for a few minutes.
Add the cassava leaves to the pot and stir to combine.
Pour in the water and season with salt.
Cover the pot and simmer on low heat for about 2 hours, stirring occasionally. Add more water if necessary.
Adjust seasoning as needed. Serve with fufu or steamed rice.