Entree: Gambia – Plasas (Hearty West African stew of cooked greens and meat enriched with peanut-flavored sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) beef chuck or lamb, cut into 1-inch cubes
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 tbsp (15 ml) palm oil (red palm oil), optional for depth of flavor
- 1 large onion, diced (about 170 g)
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, seeded and chopped (to taste)
- 1 medium tomato, chopped (about 150 g)
- 2 cups (480 ml) chopped cassava leaves or fresh spinach
- 1/2 cup (125 g) smooth peanut butter
- 1 cup (240 ml) beef stock or water
- 1 bouillon cube or 1 tsp (6 g) bouillon powder, optional
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 g) roasted groundnuts, roughly chopped, for garnish
- Juice of 1 lime (about 1 tbsp / 15 ml), optional, for finishing

Instructions

1. Heat the peanut oil in a heavy pot over medium-high heat. Add the beef cubes and brown on all sides, 6–8 minutes. Remove browned meat and set aside.
2. In the same pot add the diced onion and cook until translucent, about 5 minutes. Add the garlic and chopped Scotch bonnet, cook 1 minute until fragrant.
3. Stir in the chopped tomato and cook until it begins to break down, about 4 minutes. Return the browned meat to the pot.
4. Whisk the peanut butter into the beef stock or water until smooth, then pour into the pot. Add the bouillon cube or powder if using. Bring to a gentle simmer, reduce heat to low, cover, and cook until the meat is tender, about 45–60 minutes.
5. Once the meat is tender, stir in the chopped cassava leaves or spinach and the palm oil. Simmer uncovered for 10–15 minutes until the greens are fully softened and the sauce has thickened. Adjust salt and pepper.
6. Finish with lime juice if using. Serve the plasas hot over steamed rice, fonio, or with fufu, garnished with roughly chopped roasted groundnuts.