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Saka-saka (Mutton and Cassava Leaf Stew)
Saka-saka (Mutton and Cassava Leaf Stew) is a traditional Guinean recipe for a classic stew of mutton, dried fish and aubergines (eggplants) in a cassava leaf, red palm oil base with chillies. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Mutton and Cassava Leaf Stew (Saka-saka).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesMutton RecipesVegetable RecipesGuinea Recipes
This is a very common type of stew in north-western West Africa and versions are known in Guinea, Senegal, Mali and Mauritania.
Ingredients:
1kg mutton, chopped
2kg cassava leaves, finely shredded
1 small bunch of spring onions, chopped and pounded in a mortar
3 hot chillies, stems removed
300g smoked and dried fish, thoroughly washed and flaked
3 garden eggs (white African aubergines [eggplants]) washed and chopped
150ml red palm oil
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of salted water to a boil. Add the cassava leaves and blanch for 5 minutes. Drain the leaves and rinse. Place in a mortar and pound to a paste.
Combine the meat in a large pan with 3l water. Bring to a simmer then skim any fat from the surface. Add the spring onions and chillies then season to taste. Bring to a simmer, cover the pan and cook for 40 minute, or until the mutton is tender.
Add the smoked fish, cassava leave and aubergine pieces. Cover the pan and cook over medium heat for 30 minutes. Stir in the palm oil during the end of the cooking time.
Remove the chillies and either allow your guests to mash them into the stew if they desire or discard. Serve hot with rice or fufu.
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