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Cassava leaf stew with tender beef and white rice in a home-style bowl.

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
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Sierra Leonean
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.