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Saka Saka du Mali (Malian Sweet Potato Leaf Sauce)

Saka Saka du Mali Malian Sweet Potato Leaf Sauce is a traditional Malian recipe for a classic sweet potato leaf stew with beef in a red palm oil base thickened with okra. The full recipe is presented here and I hope you enjoy this classic Malian version of: Malian Sweet Potato Leaf Sauce (Saka Saka du Mali).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating:

Tags : Beef RecipesVegetable RecipesMali Recipes

Soups and stews based around sweet potato leaves (saka) are made throughout West and Central Africa. I have tasted variants all the way from Senegal in the West to the Congo in Central Africa. There are several versions listed on this site, but this particular version comes form Mali. In West Africa, it is particularly common in Mali, Sierra Leone, Liberia and Guinea where it is the default every-day sauce for many homes.

As with all sweet potato leaf sauces, the leaves should be very finely shredded. In most West African markets, when you buy the leaves the stall-holder will pass them through a meat mincer for you so that they are small enough. If preparing at home, grab a bunch of leaves, roll them tightly then use a sharp knife to shred then as thinly as you possibly can. Take the shredded leaves, form into a bundle and then shred once more.

Ingredients:

500g sweet potato leaves, washed and very finely shredded
400g beef, cubed
1 fresh fish (typically tilapia or snapper)
4 fresh okra pods, finely chopped
200ml red palm oil
1 large onion, chopped
1 Maggi cube (or bouillon cube)
1 bunch of spring onions, finely chopped
1 smoked fish, washed and broken into small pieces (optional)
1 tbsp ground crayfish (this is used as a thickener)
750ml water

Method:

Add the meat, fresh fish and 250ml water to a large pot. Bring the mixture to a boil and cook for about 10 minutes, or until the fish is tender.

Remove the fish from the pot and set side then add the sweet potato leaves and the remaining 500ml water. Stir in the palm oil along with the onion, spring onions and bouillon cubes. Bring to a boil and cook for 10 minutes.

In the meantime, bone the cooked fish and mix with the pieces of smoked fish (if using). Return the fish to the pot and stir in the ground crayfish. Return to a simmer and cook for 10 minutes then add the okra and cook for 20 minutes more, or until the smoked fish is ender and you can see a film of oil on the surface of the stew.

Adjust the seasonings to taste and serve hot accompanied by rice or fufu.