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Plassas (Cassava Leaf Stew with Smoked Fish and Palm Oil)
Silky, pounded cassava leaves braised slow with rich palm oil, beef, and fragrant smoked bonga fish.
The story
Plassas is revered across the Aku and Mandinka communities of Banjul and the West Coast Region as an indispensable centerpiece for large Sunday family reunions. Originally rooted in Sierra Leonean Krio heritage that settled along the Gambia River, the recipe evolved to incorporate Gambian coastal fish and local forest leaves. A vital culinary nuance lies in thoroughly boiling the pounded leaves before adding fats to break down residual hydrocyanic compounds and eliminate raw bitterness.
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