Cassava Leaf PlasasStew with Smoked Fish
Cassava leaf plasas is a Sierra Leonean stew of cassava leaves, palm oil, fish or meat, and often groundnut. Use commercially prepared, pounded cassava leaves and boil them thoroughly before finishing the stew.
Prep
25m
Cook
1h 20m
Serves
4
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Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 600gCassava Leaf (commercially prepared and pounded)
- 250gSmoked Fish (cleaned and flaked)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 200gTomato (finely chopped)
- 45gTomato Paste
- 120gPeanut Paste
- 60mlPalm Oil
- 900mlMeat Stock
- 10gScotch Bonnet Chili (finely chopped)
- 10gSalt (only if needed)
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot and cook the onion until soft.
- 02
Stir in the garlic, tomato, and tomato paste and cook until thickened.
- 03
Add the cassava leaf and meat stock. Bring to a boil and cook steadily for 30 minutes, stirring occasionally.
- 04
Reduce to a simmer and continue cooking until the cassava leaf is completely tender.
- 05
Whisk the peanut paste with hot liquid from the pot, then stir it back in until smooth.
- 06
Add the smoked fish and scotch bonnet chili and simmer until the stew is thick and the peanut paste no longer tastes raw.
- 07
Season with the black pepper and taste before adding the salt. Rest briefly before serving.
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