Plasas

Name: Plasas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Gambian
Ingredients: 1kg cassava leaves or spinach, finely chopped; 300g smoked fish, flaked; 1 cup palm oil; 200g ground crayfish; 2 large onions, diced; 3 cloves garlic, minced; 2 Scotch bonnet peppers; 2 Maggi cubes; Salt to taste; 3 cups water

Plasas (PLAH-sahs)

Leafy Green Stew

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 370 kcal

A rich stew of pounded cassava leaves or spinach simmered with palm oil, smoked fish, and ground crayfish, served with rice or findi.

Nutrition & Info

Protein 24.0g

Carbs 28.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ shellfish

Equipment Needed

large pot mortar and pestle wooden spoon

Presentation Guide

Vessel: deep communal bowl

Garnishes: palm oil drizzle

Accompaniments: steamed rice, findi

Ingredients

1kg cassava leaves or spinach, finely chopped
300g smoked fish, flaked
1 cup palm oil
200g ground crayfish
2 large onions, diced
3 cloves garlic, minced
2 Scotch bonnet peppers
2 Maggi cubes
Salt to taste
3 cups water

Instructions

1
If using cassava leaves, pound them in a mortar until very fine. If using spinach, chop finely.
2
Heat palm oil in a large pot. Saute onions and garlic until fragrant and translucent.
3
Add ground crayfish and stir for two minutes to release flavor.
4
Add the chopped leaves and stir to coat with oil. Pour in water and bring to a boil.
5
Add smoked fish, Maggi cubes, and whole Scotch bonnet peppers. Reduce heat and simmer.
6
Cook for forty-five minutes until leaves are very tender and the stew has thickened. Serve with rice or findi.

💡

Did You Know?

In The Gambia, the quality of a cook is often judged by how smooth and rich their plasas is, with the best versions requiring hours of patient stirring.

Chef's Notes

Equipment Tips

large pot
mortar and pestle
wooden spoon

Garnishing

palm oil drizzle

Accompaniments

steamed rice, findi

The Story Behind Plasas

Plasas is a cornerstone of Gambian cuisine with origins in the earliest agricultural communities of the Senegambia region. The dish reflects the importance of leafy greens in West African nutrition and the ingenious use of smoked and dried fish as flavor enhancers. Cassava leaves, which require extensive preparation to remove natural toxins, showcase the deep botanical knowledge passed down through generations of Gambian cooks.

🕐 Traditionally enjoyed daily lunch or dinner 📜 Origins: Ancient West African

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