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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.
Ingredients
500g potato leaves or spinach, finely chopped
200g dried fish, deboned
3 tbsp palm oil
1/2 cup groundnut paste
1 large onion, chopped
2 scotch bonnet peppers
1 tbsp ground crayfish
2 bouillon cubes
Salt to taste
2 cups water
Instructions
1
Wash and finely chop the greens.
2
Heat palm oil in a pot, sauté onion until golden.
3
Add dried fish, crayfish, scotch bonnet, and bouillon cubes.
4
Dissolve groundnut paste in water and add to pot.
5
Bring to a simmer, cook 15 minutes.
6
Add chopped greens, stir well and cook 20 minutes until tender and thick.
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.