Frozen Cassava Leaves 3 lb – Calapaz Pondu & Saka Saka

Short Description

Calapaz Frozen Cassava Leaves are pounded cassava (manioc) leaves, ready to cook into pondu, saka saka, ravitoto or cassava leaf soup. The big 3 lb bag saves you the long job of picking and pounding fresh leaves, so you can get a pot of greens going for the whole family.

Key Features at a Glance

• Product: Calapaz frozen pounded cassava leaves
• Size: 3 lb bag (single unit)
• Type: Frozen African leafy greens
• Used for: Pondu, saka saka, ravitoto, isombe, cassava leaf soup
• Brand: Calapaz
• Storage: Keep frozen until ready to use; check the pack for the full ingredient list

How to Use

• Pondu / saka saka: simmer with palm oil, onion, garlic and smoked or salted fish
• Cassava leaf soup: cook with palm oil, meat or fish and pepper, Sierra Leone and Liberia style
• Ravitoto: cook slowly with pork, garlic and ginger, Malagasy style
• With peanut: add peanut butter for a richer, nutty sauce
• Serve with: fufu, chikwangue (kwanga), rice, plantain or attiéké

Product Details

Cassava leaves are one of the most loved greens across Central and West Africa. In Congo they become pondu or saka saka, in Sierra Leone and Liberia they make cassava leaf soup, and in Madagascar they are the base of ravitoto. These leaves come already pounded and frozen, so the slow preparation is done. Thaw, add to the pot and let them cook down well with your oil, fish or meat and seasonings.

A rich red palm oil like Asiko Red Palm Oil gives pondu its classic color and taste. Serve it with fufu made from Tropiway Plantain Fufu Flour or with rice.

Benefits You'll Love

• Saves hours: no picking, washing or pounding fresh leaves
• Family size: 3 lb is enough for a big pot
• Taste of home: the greens behind pondu, saka saka and cassava leaf soup
• Keeps well: stays ready in the freezer until you need it

Frequently Asked Questions

1. What are cassava leaves?

Cassava leaves are the green leaves of the cassava (manioc) plant. They are pounded and cooked for a long time to make dishes like pondu, saka saka, ravitoto and cassava leaf soup.

2. Are cassava leaves safe to eat raw?

No. Cassava leaves should always be cooked thoroughly before eating. Traditional recipes simmer them for a long time, and you should follow the cooking directions on the pack.

3. How do you cook frozen cassava leaves?

Thaw the leaves, put them in a pot with water and simmer until soft, then add palm oil, onion, garlic, fish or meat and seasoning and keep cooking until the greens are tender and rich.

4. What is the difference between pondu and saka saka?

They are basically the same dish of pounded cassava leaves. Pondu is the common name in the DRC, while saka saka is used in the Republic of the Congo and nearby countries.

5. How should I store frozen cassava leaves?

Keep the bag frozen until you are ready to cook. Thaw only what you need and do not refreeze leaves that have fully thawed.

Frozen item: available for store pickup at 1651 E 87th St, Chicago, or local delivery in the Chicago area only. It cannot be shipped.