Ingredients:
1 kg of saka (bought grinded)
½ kg of smoked, dried fish
Onion
Salt
Garlic
Palm oil
2 laurel leaves

Preparation:
Leave fish in water for 3 hours before you start. Afterwards, remove the skin and bones and cut it into small pieces. Saka saka can be bought already grinded. Mash it well in a pot (manually) with ½ liter of water. Add fish and salt, cover the pot and leave it boiling, stirring it every 15, 20 minutes until water is dried. Cut onion and garlic, in other dipper heat the palm oil until it loses a bit of its yellowish color. Remove it from fire, put onion, garlic and afterwards yucca leaves. Return it to the week fire and stir from time to time so it can be well mixed with the oil. Leave it cooking for 5 minutes.

Tips:
It can be served with yucca, white rise or cooked, mature banana. It’s served warm.