Plasas (Sierra Leonean Potato Leaf Stew)
In short: Sweet potato leaves cooked down with chicken, smoked fish, onion and palm oil into a rich green stew, a Sierra Leonean favorite served over rice. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 5 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 580 kcal
Plasas is the other great leaf stew of Sierra Leone, made with potato leaves, a handful of spinach, or both. It cooks faster than cassava leaves and tastes fresher and lighter, with the greens keeping some of their color. Palm oil, onion, hot pepper, smoked fish and chicken make up the base. Families cook a big pot on weekends and eat it over rice, and the leftovers taste even better the next day.
Instructions
- Put the chicken, half the onions, the garlic and 1 teaspoon of the salt in a large pot. Add 500 ml (2 cups) of water, bring to a boil, then cover and simmer for 25 minutes, until the chicken reaches 74°C (165°F) in the thickest part.
- Wash the leaves in three changes of cold water to remove grit. Squeeze out the excess water and chop them as finely as you can.
- Heat the palm oil in a second large pot over medium heat. Fry the remaining onion and the chopped pepper for 5 minutes, until soft and fragrant but not browned.
- Add the leaves in handfuls, stirring until each batch wilts, about 5 minutes in all. Add the chicken with its broth, the smoked fish and the ground fish if using.
- Cover and simmer on medium-low heat for 20 minutes, stirring now and then. Uncover and cook for 10 minutes more, until the stew is thick and the oil gathers at the edges.
- Season with the remaining salt, tasting as you go, because smoked fish is already salty. Serve hot over rice.
Tips
- Sweet potato leaves are sold fresh or frozen at African and Asian grocers. Spinach works well, or use half spinach and half kale, and add the kale 10 minutes earlier.
- For a thicker stew, mash a few spoonfuls of the cooked leaves against the side of the pot. Keep the palm oil, since it carries the flavor and color.
Questions and answers
What is the difference between plasas and cassava leaves?
Both are leaf stews cooked with palm oil, fish and meat. Plasas uses potato leaves or other tender greens and cooks in under an hour, while cassava leaves need a much longer simmer.
Can I use frozen leaves for plasas?
Yes. Thaw them, squeeze out the water and add them to the pot after the onions. They may need 5 extra minutes of cooking.
Can I make plasas ahead?
Yes. It keeps in the fridge for 3 days and in the freezer for 2 months. Reheat gently, adding a splash of water if it has thickened.
How long does it take to make Plasas (Sierra Leonean Potato Leaf Stew)?
About 1 h 35 min in total: 30 min of preparation and 1 h 5 min of cooking.
How many calories are in Plasas (Sierra Leonean Potato Leaf Stew)?
About 580 kcal per serving, with 25 g of protein, 71 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 71 g |
| Fat | 21 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 740 mg |
Estimated values, calculated from the ingredients.
