plasas
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Plasas, also known as Palava sauce or Palaver sauce, is a type of stew that originates from West Africa, particularly Sierra Leone, Liberia, and Ghana. It is traditionally made with a variety of meats, fish, and vegetables including spinach, okra, and eggplant. The dish is often thickened with ground melon seeds, peanuts, or yams and is typically served with fufu or rice. The name "Plasas" comes from the Mende word for "meal", reflecting its status as a staple dish in the region.
Recipe
Ingredients:
2 lbs of meat (beef, chicken, or fish)
1 cup of palm oil
2 medium-sized onions
4 cloves of garlic
2 Scotch bonnet peppers
2 cups of ground egusi (melon) seeds
1 bunch of spinach or other leafy green vegetable
1 cup of ground crayfish (optional)
Salt to taste
2 stock cubes
2 cups of water
Instructions:
Cut the meat into small pieces, season with salt and a stock cube, then set aside to marinate for about 30 minutes.
While the meat is marinating, chop the onions, garlic, and Scotch bonnet peppers.
Heat the palm oil in a large pot over medium heat. Add the chopped onions, garlic, and peppers to the pot and sauté until the onions become translucent.
Add the seasoned meat to the pot and cook until it is browned on all sides.
Add the ground egusi seeds and crayfish (if using) to the pot. Stir well to combine with the other ingredients.
Add the water, the remaining stock cube, and salt to taste. Stir well, then cover the pot and let it simmer for about 15 minutes.
While the soup is simmering, wash and chop the spinach or other leafy green vegetable.
Add the chopped greens to the pot and stir well. Cover the pot again and let it simmer for another 10 minutes.
Check the taste and adjust the seasoning if necessary. Let the soup simmer for a few more minutes, then turn off the heat.
Serve the Plasas hot, with rice or fufu.