Saka-Saka and also known as Pondu is the Congolese word for cassava leaves and the name of a dish made from them.
Central African people seem to be unique in their consumption of cassava leaves, which are cooked as greens. Elsewhere in the world, the cassava (or manioc, yuca, or yucca) plant is cultivated only for its tubers.
Cassava leaves are found only in the tropics. If you can pick your own fresh cassava leaves, select the smaller, newer leaves; the larger, older ones are tough. If cassava leaves are not available, substitute collards, kale, turnip greens, or similar.
Serve as a side with a chicken, meat, or fish main course, with Baton de Manioc (also called Chikwangue), or Rice
