Saka Saka

rush the cassava leaves in a mixer or mortar. Gradually, add the papaya or cabbage in chunks, the purple eggplant, celery, green peppers, parsley, and spring onion. Place the mixture into a pot filled with water, and add the salt. Cook, partially covered, for around 3 hours on high heat, while stirring with a wooden spoon.
If the cassava leaves are still tough, add water and continue cooking until they become tender. Add the onion and garlic, the small green eggplants, and the palm oil. Mix and cook for 15-20 mins on low heat.
Pre-cook the cleaned fish by placing it on top of the other ingredients. Remove the fish after 15 mins, de-bone, and incorporate into the cassava mixture. Crush the cooked vegetables and simmer for a further 45 mins. Your saka-saka should be sufficiently moist as to absorb the peanut paste – add this little by little and simmer for 15 mins on low heat.
Add the laurel leaves and adjust the seasoning if necessary. Ten minutes before finishing the cooking, add the whole red pepper. Let the saka-saka rest for at least 30 mins before serving. Accompany with grilled fish, rice, steamed plantain or yam, or bread.