File:Saka-saka - cassava leaves in mortar and pestle.jpg
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Summary
| Description |
English: Fresh cassava leaves contain cyanide so they must be soaked and rinsed multiple times to leech it out, discarding the rinse water after each rinse and squeezing out of rinse water, followed by a last rinse of boiling water. After this important process, they go to the second step of pounding to be mashed prior to cooking. This batch shown required 40 minutes of steady pounding to be ready. Preparation for a popular recipe across many countries across central Africa, called saka-saka in DR Congo. |
| Date | |
| Source | Own work |
| Author | T.K. Naliaka |
In west Africa (Sierra Leone) Cassava leaf is a popular sauce among different tribes in Sierra Leone. A leaf sprout from planted Cassava tubers. This green leaf is plucked, washed and rinsed severally before making its way into the mortar and pestle for pounding. When its finely mashed it will be ready for cooking. Different tribes in Sierra Leone have their staple recipe and methods of cooking Cassava Leaves but when its all done, only clean plates are left.
In the Mende tribe of Sierra Leone, it is called Saki or Saki Gbortoie. It is primarily served with rice
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| Date/Time | Dimensions | User | Comment | |
|---|---|---|---|---|
| current | 15:42, 16 October 2015 | 796 × 883 (276 KB) | Piki-photow | User created page with UploadWizard |
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