Quirky Foodster
  1. Back

Mains

Plasas (Cassava Leaf and Palm Oil Stew with Meat)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
25 min
Prep
70 min
Cook

Ingredients

  • 500 g (1 lb 2 oz) cassava leaves, fresh or frozen, finely pounded or blended
  • 400 g (14 oz) beef or goat meat, cubed
  • 150 g (5 oz) smoked fish, flaked
  • 120 ml (1/2 cup) red palm oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 scotch bonnet chilli, whole (pierced once)
  • 500 ml (2 cups) water or stock
  • Salt, to taste

Method

  1. Brown the meat in a little of the palm oil in a large pot, then set aside.
  2. In the same pot, sauté the onion and garlic in the remaining palm oil until fragrant.
  3. Return the meat to the pot, add the whole chilli and stock, cover and simmer for 40 minutes until the meat is tender.
  4. Stir in the pounded cassava leaves and smoked fish, and continue simmering uncovered for 25-30 minutes, stirring occasionally, until the sauce is thick and deep green.
  5. Season with salt to taste and serve hot with rice or fufu.

Introduction: Plasas is a deep green stew made from pounded cassava leaves cooked slowly in red palm oil, popular in southern and rural Gambian communities near the Casamance border, where cassava is a key crop.

Cultural Background: Plasas is a deep green stew made from pounded cassava leaves cooked slowly in red palm oil, popular in southern and rural Gambian communities near the Casamance border, where cassava is a key crop.

Tips: Pounding or blending the cassava leaves finely gives the traditional smooth, dense texture. Long, slow simmering is key to mellowing the leaves' natural bitterness.

Variations: Some households add ground peanuts for a richer, nuttier version. Dried fish can replace smoked fish for a different depth of flavour.

Storage: Refrigerate in an airtight container for up to 3 days; flavour deepens the next day.

Reheating: Reheat gently on the stovetop with a splash of water, stirring frequently.

Nutrition: Approx. 430 kcal, 26g protein, 30g fat, 12g carbohydrate per serving.

FAQs:

Q: Can I use spinach instead of cassava leaves?

A: Spinach can substitute in a pinch but will not replicate the dense, slightly earthy texture of true cassava leaf plasas.

Q: Is Plasas very oily?

A: It is a richly oiled dish by tradition; the palm oil is central to both its flavour and colour.

© Arscale 2026