FoodieAtlas
Recipes around the World
Plasas combines cassava or sweet potato leaves with peanut paste and smoked fish into a stew that's both humble and deeply satisfying. The leaves' slight bitterness balances the peanut's richness, while smoked fish provides umami. This stew improves if made a day ahead, the flavors melding and deepening overnight. In Gambian markets, women sell fresh bundles of cassava leaves specifically for plasas, understanding that the vegetable matters more than the protein. Served over rice, one bowl feeds multiple people, stretching ingredients through technique and flavor rather than volume.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.
Add the beef or chicken pieces to the pot. Cook until browned on all sides.
Stir in the tomato paste or chopped tomatoes.
Add the ground paprika, ground cumin, ground coriander, dried thyme, salt, black pepper, and ground crayfish (if using). Cook for 2 minutes to allow the spices to release their flavors.
Pour in the water or beef/chicken broth and stir to combine. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for about 30 minutes.
Add the chopped spinach or other leafy greens. Stir well and cook for an additional 10-15 minutes, or until the meat is tender and the greens are cooked.
Serve hot with cooked rice or couscous.
Enjoy your meal!
Plasas is a traditional Gambian stew made with meat and leafy greens, simmered in a flavorful sauce.
Plasas originates from Gambia, where it is commonly enjoyed as a hearty meal.
Key ingredients include beef or chicken, spinach or other leafy greens, onions, garlic, and tomatoes.
Plasas takes approximately 55-65 minutes to prepare and cook.
Plasas is often served with rice or fufu, and it pairs well with a side of plantains.