Cassava Leaves (Medium Bowl)

Cassava leaf stew — called saka-saka or pondu across Central and West Africa — is made by slow-simmering finely pounded cassava leaves with fish or meat, palm oil, ground crayfish and a deep blend of aromatics. The long cooking time mellows the leaves into a rich, silky sauce with an earthy, deeply savory flavor. MayaMoyo's version includes your choice of fish or meat, served in a medium bowl ideal for smaller gatherings. Pairs beautifully with white rice or plantains.