Saka Saka - young cassava leaves.

Racines

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As well called ravitoto

This preparation made of chopped young cassava leaves is called Saka Saka in the Gulf of Guinea or Ravitoto in Madagascar. It is made exclusively with natural products with no colourings, no preservatives.

Recipe idea: Saka Saka with fish: Brown thin slices of onion and crushed ginger. Blend pieces of fish into the mixture (sea bream for instance). Pour over 15 cl of water and add drained Saka Saka and hot pepper. Add a spoonful of peanut butter diluted in a drop of water. Leave to simmer for 30 min. Serve with rice.

Composition :
Young chopped cassava leaves, water, salt.
Average nutrition facts For 100g
Energy 37 / 154.91 kcal / kJ
Total fat 0.7 g
  Saturated fat 0.5 g
Carbohydrate 2.7 g
  Sugar 0 g
Proteins 3.4 g
Salt 0.72 g
Fiber 3.3 g
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