Canned saka saka
1990
Technical Centre for Agricultural and Rural Cooperation
Saka saka, a traditional African relish made from cassava leaves, is eaten in Cote d'Ivoire only by the people from the north-western region. Farmers in other areas throw away their cassava leaves after harvest, thus losing not only a potential cash crop, but also essential nutrients. Cassava leaves are a source of protein, vitamins B1, B2 and C and minerals. Saka sake is very perishable because of its high water content. Research has been done into ways of extending its storage life without the need for expensive and complicated equipment. A technique which involves canning the boiled leaves sterilize them, whilst preserving the 'fresh' characteristics of the raw food, has proved successful. The tinned sake sake can be used for stews or as a hot vegetable with fish, or meat, or red pepper and onion. Canned sake sake may become an important commercial product for farmers in Cote d'Ivoire and elsewhere. Aboua Firmin - Centre Ivoirien de Recherches Technohgiques Abidjan - COTE DlVOIRE
Show more [+] Less [-]Saka saka, a traditional African relish made from cassava leaves, is eaten in Cote d'Ivoire only by the people from the north-western region. Farmers in other areas throw away their cassava leaves after harvest, thus losing not only a potential cash...
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