Plasas

Sierra Leone

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 1 lb (450 g) assorted meat (such as beef, goat, or chicken), cut into bite-sized pieces
• 1/2 cup palm oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, chopped
• 2 tablespoons tomato paste
• 1 cup groundnut paste (natural peanut butter)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper (optional, for heat)
• 4 cups water or chicken broth
• 1 lb (450 g) chopped spinach or other leafy greens (such as kale or collard greens)
• 1 cup ground crayfish or dried shrimp (optional)
• 1 Scotch bonnet pepper, whole (optional, for heat)
• Fresh cilantro or parsley, chopped (for garnish)

Preparation

Prepare the Meat:

Season the meat pieces with salt and black pepper.
In a large pot, heat the palm oil or vegetable oil over medium-high heat.
Add the meat pieces and brown on all sides. Remove the meat and set aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Tomatoes and Tomato Paste:

Stir in the chopped tomatoes and cook until they begin to soften, about 5 minutes.
Add the tomato paste and cook for another 2 minutes, stirring frequently.

Add Groundnut Paste and Spices:

Stir in the groundnut paste, ground cayenne pepper (if using), and ground crayfish or dried shrimp (if using).
Return the browned meat to the pot.

Simmer the Stew:

Pour in the water or chicken broth and add the whole Scotch bonnet pepper (if using).
Bring the mixture to a simmer, then reduce the heat to low.
Cover and let the stew simmer for about 30-40 minutes, or until the meat is tender and cooked through. Stir occasionally.

Add Greens:

Add the chopped spinach or other leafy greens to the pot. Stir well to combine.
Continue to simmer for another 10-15 minutes, or until the greens are wilted and tender.

Adjust Seasoning:

Taste the stew and adjust the seasoning with more salt or pepper if needed.

Serve:

Remove the Scotch bonnet pepper before serving.
Serve the plasas hot, garnished with fresh chopped cilantro or parsley.
Accompany with rice, fufu, or bread.
Enjoy your meal!