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Vegan Saka Saka (Congolese Cassava Leaf and Spinach Stew)

Name: Vegan Saka Saka (Congolese Cassava Leaf and Spinach Stew)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
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); Rice; Plantains

Print recipe

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

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

Step 1
Heat a large saucepan to medium high. Once hot, add oil and onion. Cook until translucent (about 5 minutes), stirring occasionally.
Step 2
Add garlic and bell pepper and cook for another minute.
Step 3
Add cassava leaves, spinach, habanero, water, salt, bouillon and pepper. Stir.
Step 4
Bring the mixture to a boil then reduce heat and cook for 1 1/2 hours covered. Stir occasionally.
Step 5
After 1 ½ hours, take off the lid and cook for another 30 minutes, again stirring occasionally.
Step 6
Add green onion and peanut butter. Stir and let simmer for another 15 minutes.
Step 7
Taste and adjust seasonings to your liking and serve hot.
Step 8
Garnish with chopped peanuts, spicy sauce, finely chopped parsley or green onions and serve alongside rice and plantains. Enjoy!

Common Questions & Swaps

Recipe adapted from International Vegetarian Union’s Saka Saka recipe.

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 served with white rice plantains and spicy sauce