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Plasas (Cassava Leaf Stew)
Sierra Leone's beloved national stew — finely pounded cassava leaves slow-cooked with palm oil, smoked fish and meat into a deep, savoury green.
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2h 6 servings Medium
Ingredients
- • 500g finely ground cassava leaves (frozen or fresh)
- • 300g beef chuck, cubed
- • 200g smoked fish, flaked
- • 150g smoked turkey or chicken (optional)
- • 1 cup red palm oil
- • 1 large onion, chopped
- • 4 garlic cloves, minced
- • 2 scotch bonnets, chopped
- • 1/2 cup ground roasted peanuts (optional, for richness)
- • 2 stock cubes, salt to taste
- • 4 cups water or stock
- • Steamed white rice, to serve
Method
- 1
Season beef with salt, onion and a stock cube. Simmer in 2 cups water 30 minutes until tender; reserve broth.
- 2
In a heavy pot, heat palm oil until shimmering. Sauté onion, garlic and scotch bonnet 3 minutes.
- 3
Add cassava leaves and stir to coat in the oil. Pour in reserved broth plus 2 cups water.
- 4
Stir in beef, smoked fish and smoked poultry. Simmer uncovered, stirring often, 45–60 minutes until very thick and oil rises.
- 5
Whisk in ground peanuts if using; cook 10 more minutes. Adjust salt and heat.
- 6
Serve generously over steamed rice.