A hearty stew of mixed greens — potato leaves, cassava leaves, or spinach — simmered with palm oil, dried fish, and groundnut paste into a thick, nourishing sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Wash and finely chop the greens.
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2
Heat palm oil in a pot, sauté onion until golden.
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3
Add dried fish, crayfish, scotch bonnet, and bouillon cubes.
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4
Dissolve groundnut paste in water and add to pot.
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5
Bring to a simmer, cook 15 minutes.
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6
Add chopped greens, stir well and cook 20 minutes until tender and thick.
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7
Serve over steamed rice.
Did You Know?
Plasas is so essential in Sierra Leone that the phrase "wi go it plasas" (we will eat plasas) is practically a national motto at dinnertime.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
steamed rice, fufu
The Story Behind Plasas
Plasas represents the soul of Sierra Leonean home cooking. The dish dates back centuries and showcases the resourcefulness of using whatever greens are available. Every household has a slightly different version, and the best plasas is always said to be the one your mother makes.
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