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Murielle Banackissa
Vegan Saka Saka (Congolese Cassava Leaf and Spinach Stew)

Vegan Saka Saka (Congolese Cassava Leaf and Spinach Stew)

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Fall, Winter, Congolese inspired, Veganized Childhood Classics
GF NF RSF
2 hours 45 mins Prep: 15 mins Cook: 2 hours 30 mins
Serves 6

Creamy, rich, comforting and hearty, this stew is one that instantly brings me back to childhood. It is delicious eaten alongside rice and plantains.

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Common Questions & Swaps

Ingredients

  • 1 tbsp neutral oil
  • 2 cups chopped red onion
  • 7 garlic cloves , minced
  • 2 green bell peppers
  • 1 ½ pounds of cassava leaves , thawed and drained
  • ½ pound of spinach leaves , fresh or frozen, thawed and drained
  • ½ habanero pepper , chopped
  • 5 cups filtered water
  • 1 ½-1¼ tsp sea salt
  • 1 ½ tsp vegetarian chicken bouillon powder
  • Freshly cracked black pepper
  • 3 green onions , chopped
  • 5 tbsp natural peanut butter
  • Chopped peanuts , for garnish
  • Spicy sauce , for garnish
  • Finely chopped parsley or green oion , for garnish

To Serve

  • Rice
  • Plantains

Recipe

  1. Step 1

    Heat a large saucepan to medium high. Once hot, add oil and onion. Cook until translucent (about 5 minutes), stirring occasionally.

  2. Step 2

    Add garlic and bell pepper and cook for another minute.

  3. Step 3

    Add cassava leaves, spinach, habanero, water, salt, bouillon and pepper. Stir.

  4. Step 4

    Bring the mixture to a boil then reduce heat and cook for 1 1/2 hours covered. Stir occasionally.

  5. Step 5

    After 1 ½ hours, take off the lid and cook for another 30 minutes, again stirring occasionally.

  6. Step 6

    Add green onion and peanut butter. Stir and let simmer for another 15 minutes.

  7. Step 7

    Taste and adjust seasonings to your liking and serve hot.

  8. Step 8

    Garnish with chopped peanuts, spicy sauce, finely chopped parsley or green onions and serve alongside rice and plantains. Enjoy!

Common Questions & Swaps

  • Where can I find cassava leaves? They are generally sold frozen in African grocery shops or markets. If you live in Montreal, I found mine at Le Baobab (5190-A Côte-des-Neiges Rd, Montreal, Quebec H3T 1X8).

  • What if I don’t have cassava leaves, can I substitute them? I would say no, because they are the most important part of this recipe and what gives this stew its very distinct flavour.

  • Can I substitute peanut butter with another nut butter? If you want to stay true to the original recipe, I would say stick with the peanut butter, but if you have any allergies or are intolerant to it, try swapping it with almond or cashew butter. However, I cannot promise that the result will be as good.

Vegan-Saka-Saka-(Congolese-Cassava-Leaf-&-Spinach-Stew)-XX1
Vegan-Saka-Saka-(Congolese-Cassava-Leaf-&-Spinach-Stew)-XX1
Vegan Saka Saka served with white rice plantains and spicy sauce
Vegan Saka Saka served with white rice plantains and spicy sauce