Plasas RecipeOrigin: Sierra Leone Period: Traditional |
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Plasas is a stew of greens, meat and fish most commonly found in Sierra Leone and The Gambia where it is effectively the local version of Palaver Sauce Ingredients:
300ml Palm oil 
Plasas Preparation:Method:Heat the oil in a large pot and cook the meat in this for a few minutes. Add the chillies, onions, bouillon cubes and some 450ml water. Bring to a boil then reduce to a simmer. Add the greens at this stage, season with the cayenne pepper, salt and baking soda then cover the pot and cook until tender (spinach will cook in 20 minutes, the other greens may take up to 35 minutes). When the greens are done add the dried fish and dried prawns. Meanwhile combine the or egusi seeds (or pumpkin seeds [you can also substitute peanut butter]) with hot water and stir until smooth before adding to the greens and meat. Allow the mixture to simmer for ten minutes more so that the stock thickens. Serve with FuFu or on a bed of rice. |
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