Entree: Sierra Leone – National Cuisine – Plasas (Cassava leaf stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) cassava leaves, finely chopped (fresh or frozen and thawed)
- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 2 smoked mackerel, approx. 6 oz (170 g) each, cleaned and flaked
- 1/2 cup (120 ml) red palm oil
- 1 medium onion, chopped (approx. 6 oz/170 g)
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole or chopped (to taste)
- 1/2 cup (120 g) natural peanut butter (groundnut paste)
- 1 cup (240 ml) beef stock or water, plus more as needed
- 2 tbsp (30 g) tomato paste or 1 medium tomato, chopped (approx. 5 oz/140 g)
- 2 bouillon cubes (Maggi or similar), crushed
- 1 tsp (5 g) grated fresh ginger (optional)
- Salt, to taste

Instructions

1. In a large pot, brown the beef pieces in a little oil over medium-high heat until sealed on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the chopped onion and sauté until soft, 4–5 minutes. Add garlic, grated ginger (if using), and tomato paste or chopped tomato and cook 2–3 minutes.
3. Return the browned beef to the pot. Add stock or water and crushed bouillon cubes, bring to a boil, then reduce heat to a simmer. Cover and cook until the beef is nearly tender, about 30–40 minutes depending on cut.
4. Stir in the chopped cassava leaves, flaked smoked mackerel, and whole or chopped scotch bonnet. Add a splash more stock if the pot looks dry. Simmer gently, covered, 20–30 minutes until the leaves and beef are tender and flavors have blended.
5. In a small bowl, whisk the peanut butter with a few tablespoons of hot broth to loosen, then add the mixture to the pot along with the red palm oil. Stir well and simmer uncovered 10–15 minutes until the stew is thick and glossy. Adjust salt and remove the whole scotch bonnet if used.
6. Serve hot with plain rice, gari, fufu, or boiled yams, family-style.