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Fish, Africa and overseas

Saka-saka with salted fish and rice

Saka-saka is a Congolese dish made from blended spinach, salted fish, and peanut paste, served with white rice. For 4 people, it takes 1h15 and a medium skill level, at €3.40 per serving. Success depends on properly desalting the fish and simmering the greens slowly and gently.

Tonight, a very fragrant Congolese dish, saka-saka, pounded cassava leaves with salted fish and peanut paste, served with rice.

Saka-saka with salted fish and rice
Total time
1 h 15
Difficulty
Medium
Cost per person
€3.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Saka-saka has that particular taste of dishes simmered a long time, a spinach puree that turns almost silky, sharpened by chili and softened by peanut paste. The salted fish, once desalted and flaked, brings a deep, briny edge that stands apart from everyday meals. It's a dish that asks for patience but not much technical skill.

This is a dish to plan for a Sunday or a weeknight when you have a little extra time, not really a quick weeknight option. It suits people who enjoy discovering different flavors, whether extended family or curious friends, but it's less obvious for young children because of the chili and the strong taste of the salted fish.

The ingredients

4 people

Fruits and vegetables

  • Fresh or frozen spinach 800 g
  • Onions 2
  • Garlic 4 cloves
  • Chili pepper 1

Fish counter

  • Salted cod or smoked white fish 300 g

Pantry

  • Peanut paste 3 tbsp
  • Peanut oiloften in the pantry 4 tbsp
  • White riceoften in the pantry 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Peanuts

The step by step recipe

  1. Desalt the fish in cold water, changing it several times, then flake it. 15 min

    Soak overnight if you can, the result is much milder.

  2. Blend the spinach with the garlic and onion into a thick puree. 5 min

    Real cassava leaves are traditionally pounded, blended spinach comes close.

  3. Cook this puree in a saucepan with the chili, over low heat and covered. 25 min

    Stir often so nothing sticks to the bottom.

  4. Add the fish, the oil, and the thinned peanut paste, then continue cooking. 15 min

    Taste before adding salt, the salted fish already brings plenty.

  5. Cook the rice and serve it alongside the saka-saka. 11 min

    A drizzle of palm oil on top adds an authentic touch.

Our tips to get it right

  • If you use frozen spinach, drain it very well first, otherwise the puree will release too much water and take longer to cook down.
  • Always thin the peanut paste with a little of the cooking liquid before adding it, it will blend in smoothly instead of forming lumps.
  • Watch the puree as it simmers on low heat, it should reduce without sticking, lower the heat further if needed.

The variations

  • Swap the salted fish for dried shrimp for a milder version that cooks faster.
  • For a vegetarian version, leave out the fish and double the peanut paste to keep the dish full of flavor.
  • For kids, skip the chili and cook the spinach puree a touch less, serving the fish on the side.

What to serve it with

  • Plain white rice
  • Fried plantains
  • Cold lemon water

Storage

Saka-saka keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, in portions. Reheat gently in a saucepan, adding a little water if the puree has thickened.

Questions about this dish

Can you use spinach instead of cassava leaves?

Yes, this recipe does exactly that, since fresh cassava leaves are hard to find outside Central Africa. Blended spinach gives a similar texture and flavor, without the slight bitterness of the real leaves.

How do you properly desalt salted fish?

Soak the fish in cold water, changing the water several times over a few hours, or even overnight. This soaking time keeps the whole dish from turning out too salty once cooked.

Can you make saka-saka ahead of time?

Yes, it's actually even better reheated the next day, once the flavors have had time to blend. Prepare it up through adding the fish and peanut paste, then reheat gently before serving.

What kind of peanut paste works best for this recipe?

A pure peanut paste with no added sugar comes closest to the traditional taste. Sweetened peanut spreads meant for toast don't work here, they would throw off the balance of the dish.

How long does it take to make a saka-saka with salted fish and rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a saka-saka with salted fish and rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a saka-saka with salted fish and rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, peanuts. Always check the labels of the products you buy.

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