Saka Saka, also known as Pondu, is a typical Congolese recipe that uses cassava as the main ingredient, usually accompanying smoked or salted fish caught in the Congo River (although meat is also sometimes used). The fish is cooked along with the leaves from the omnipresent cassava. While it simmers, the seasoning is done with onion and garlic.
Practical Information You can easily have this dish anywhere in the city, since it is part of Brazzaville citizens’ daily diet - after all, cassava is a local staple food.