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.
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.
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Not sure but I wanted to try the product because I heard good reviews from other people, but I’ve never bought from this actual store and it made me break out in hives.
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