Plasas aux Feuilles et Arachides (Gambian Greens Simmered in Roasted Peanut Cream) – Authentic Gambia Recipe
Rich, velvety Banjul home stew uniting tender leafy greens and black-eyed peas in peanut cream.
- Country of Origin
- 🇬🇲 Gambia (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bunches of spinach or cassava greens, Cooked black-eyed peas, Smooth natural peanut butter and rice, Garlic, Onions
Ingredients for Plasas aux Feuilles et Arachides (Gambian Greens Simmered in Roasted Peanut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) bunches of spinach or cassava greens, prepped into bite-sized pieces
- 1.5 cups cooked black-eyed peas, washed and trimmed
- 1 cup smooth natural peanut butter and rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Gambia seasoning (onions, ginger, lime juice)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bunches of spinach or cassava greens for 5 minutes.
- Add minced onion, garlic, garlic, and onions, ginger, lime juice, stirring for 2 minutes until deeply aromatic.
- Add cooked black-eyed peas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in smooth natural peanut butter and rice right before serving warm.