Saka-Saka (Congolese Dish Made From Cassava Leaves)

Ingredients

• •Lots of cassava greens (or substitute kale, collards, turnip greens, spinach, or similar), cleaned and cut or torn into pieces
• •A few teaspoonfuls of palm oil, or any oil
• •1 onion, chopped
• •1 clove garlic, minced
• •1 sweet green pepper
• •1 sweet red pepper, chopped (optional)
• •1 eggplant, peeled, cubed, rinsed, and salted, or okra, chopped
• •(optional)
• •Salt to taste
• •1 piece of dried, salted, or smoked fish; or one can of pilchards; or one can of sardines

Directions

1. 1Thoroughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise.
2. 2Bring a large pot of water to a boil; add greens and cook for thirty minutes or more.
3. 3Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer. Do not stir. Simmer until the water is mostly gone and the greens are cooked to a pulp.
4. 4Serve as a side with a chicken, meat, or fish main course, with Baton de Manioc or Fufu.