Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew) — Murielle Banackissa

Name: Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew) — Murielle Banackissa
Cuisine: Moroccan, Japanese, Asian, Mediterranean, Southern, European, Greek, American, African
Ingredients: 1 tbsp neutral oil (avocado, canola or sunflower); 2 cups chopped red onion (about 1 large); 1/3 cup minced garlic (about 7 cloves); 2 green bell peppers, roughly chopped; 1 ½ pounds of cassava leaves, thawed and drained (can be found in African grocery shops); ½ pound spinach leaves, fresh or frozen; ½ habanero pepper, chopped (or more if you like the heat!); 5 cups water; 1 ¼ – 1 ½ tsp salt; 1 ½ tsp vegetarian chicken bouillon powder; Pepper, to taste; 3 green onions, chopped; 5 tbsp natural peanut butter; Chopped peanuts (garnish); Spicy sauce (garnish); Finely chopped parsley or green onion (garnish); Rice; Plantains

Instructions

In honour of Black History Month, today I am sharing with you a dish that is near and dear to my heart: Saka Saka. I was born and grew up in the Republic of Congo until the age of 8 and as far back as I can remember, this dish had a very special place in my childhood culinary memories. Although I w

Updated at: Thu, 17 Aug 2023 04:51:47 GMT