Plasas (Freetown Sweet Potato Leaf, Okra & Smoked Fish Palm Oil Stew) – Authentic Sierra Leone Recipe
Beloved Krio green leaf stew simmered with flaky fish and okra in fragrant palm oil.
- Country of Origin
- 🇸🇱 Sierra Leone (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Shredded sweet potato greens/spinach, Sliced okra pods, Flaked white fish and steamed white rice, Red palm oil, Garlic
Ingredients for Plasas (Freetown Sweet Potato Leaf, Okra & Smoked Fish Palm Oil Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded sweet potato greens/spinach, prepped into bite-sized pieces
- 1.5 cups sliced okra pods, washed and trimmed
- 1 cup flaked white fish and steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Sierra Leone seasoning (garlic, sweet onion, hot pepper)
- 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 shredded sweet potato greens/spinach for 5 minutes.
- Add minced onion, garlic, red palm oil, and garlic, sweet onion, hot pepper, stirring for 2 minutes until deeply aromatic.
- Add sliced okra pods 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 flaked white fish and steamed white rice right before serving warm.