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Plasas (Sierra Leonean Cassava Leaf Stew)
Pounded tender cassava leaves slowly braised with red palm oil, peanut paste, dried fish, and rich smoked meats.
The story
Cassava leaf plasas is celebrated across Sierra Leone as the pinnacle of celebration and everyday communal dining. Pounded fine in a heavy wooden mortar, the greens absorb richness from raw unrefined red palm oil and natural peanut paste. It is traditionally simmered for hours until the excess water evaporates, leaving the leaves tender and swimming in aromatic red oil over a mountain of broken rice.
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