Cassava is an incredibly important plant across Central Africa. Most people know its starchy root, which is used to make fufu and other starchy foods. But the leaves are just as valuable - they are packed with vitamins and minerals, especially iron and vitamin C. Saka-saka is a clever way to use every part of the plant.
Making saka-saka properly takes time and patience. The leaves are first stripped from their tough stalks, then pounded in a large wooden mortar until they become a smooth, dark-green paste. This paste is then cooked slowly in a pot with palm oil, creating a thick sauce with a deep, savoury flavour. Grandmothers across the country are considered the best saka-saka cooks.
Saka-saka is typically served over fufu - a smooth, doughy ball made from pounded cassava starch. People scoop the saka-saka with pieces of fufu, using their right hand. Sharing a meal this way, sitting together and eating from the same dish, is an important part of Congolese family life.