Banankou Fida (Sokossoko with Kidneys)
Banankou Fida (Sokossoko with Kidneys) is a traditional Guinean recipe (from Guinea-Conakry) for a classic base stew of cassava leaves in a tomato puree an peanut powder sauce with onions, chilli, red palm oil and prawns. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Sokossoko with Kidneys (Banankou Fida).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
10–12
Rating: 
Tags : Chilli RecipesSpice RecipesVegetable RecipesGuinea Recipes
This is the Guinean equivalent of the sauce known as
saka-saka in the Congo. The recipe presented here is for the base sauce, made without meat. You can prepared different versions by adding goat meat, beef, mutton, fresh or smoked fish to this sauce.
Ingredients:
1kg fresh cassava leaves (or 3 bags of frozen cassava leaves), washed and very finely shredded
500g tomato purée
1kg peanut powder
500g peeled prawns (fresh or smoked)
6 large onions, peeled and sliced thinly
8 garlic cloves, peeled and sliced thinly
1 whole, hot, chilli, stem removed
4 Maggi cubes (or to taste)
5 tbsp groundnut oil
4l water
salt and freshly-ground black pepper, to taste
400ml red palm oil
Method:
Heat the oil in a large cooking pot then add the tomato purée and stir-fry for 3 minutes before adding the onions and garlic. Crumble in the Maggi cubes and salt then add the whole chilli.
Stir all the ingredients together and cook for 5 minutes more, stirring occasionally during this time. At this point stir in the water and bring the mixture to a boil.
Add the cassava leaves and the peanut powder and red palm oil. Stir to mix the ingredients and cook for 1 hour over medium heat.
If adding meat or fish, prepare about 1kg, fry or boil until cooked then add to the sauce about 20 minutes before the end of the cooking time.
Serve with white rice.