Sierra Leonean Plasas (Cassava Leaf Stew with Beef)

Plasas is a beloved Sierra Leonean cassava-leaf stew, cooked slowly with beef, peppers, aromatics, and a little red palm oil.

The beef is browned first, then the cassava leaves simmer until silky and deeply savory while the palm oil rounds out the stew.

Use finely chopped or frozen prepared cassava leaves from a trusted source; raw cassava leaves require proper cooking and should not be eaten uncooked.

Serving Suggestions

Serve the plasas over plain white rice with extra pepper sauce or sliced fresh chili.

Recipe Notes

The stew tastes better after resting and keeps for three days refrigerated. Reheat until piping hot with a splash of water.

Sierra Leonean Plasas (Cassava Leaf Stew with Beef)

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A rich cassava-leaf stew with tender beef, palm oil, onion, peppers, and tomato served with rice.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Sierra Leonean

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Stew

• 1 1/2 pounds beef chuck cut into 1-inch cubes
• 2 tablespoons neutral oil
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 1 inch fresh ginger grated
• 2 medium tomatoes chopped
• 1 small red bell pepper chopped
• 1 small hot chili seeded for less heat
• 1 pound prepared cassava leaves finely chopped or thawed frozen leaves
• 4 cups beef stock gluten-free
• 1/4 cup red palm oil
• 1 teaspoon fine salt plus more to taste

To serve

• 3 cups long-grain white rice cooked

Equipment

• Heavy Dutch oven
• Chef’s knife
• Wooden spoon
• Rice pot

Method

 

Brown the beef:

1. Heat the neutral oil in a Dutch oven. Season the beef with half the salt and brown in batches until deeply colored. Transfer to a plate.

Build the base:

1. Add the onion, garlic, ginger, bell pepper, chili, and tomatoes to the pot. Cook for 8 minutes until softened and fragrant.

Simmer the leaves:

1. Return the beef to the pot and add the cassava leaves, stock, palm oil, and remaining salt. Bring to a gentle simmer, cover, and cook for 65 to 75 minutes, stirring occasionally, until the beef is tender and the stew is thick.

Serve:

1. Taste and adjust the salt. Spoon the plasas over hot white rice and serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 54gProtein: 39gFat: 27gSaturated Fat: 10gCholesterol: 95mgSodium: 890mgFiber: 7gSugar: 6g

Notes

• Only use cassava leaves that have been properly prepared for cooking; do not substitute raw leaves.
• For a vegetarian version, replace the beef with cooked black-eyed peas, but that is a different final classification from this recipe.