Stews
Cassava Leaf Plassas
Cassava Leaf Soup
Liberia
Sierra Leone's beloved cassava leaf stew: finely chopped cassava leaves slowly simmered with red palm oil, groundnuts, ogiri, smoked fish or meat, and scotch bonnet pepper until thick and dark green; a weekly staple eaten over rice.
Original eatfuls sticker artwork
What it is
A closer look at Cassava Leaf Plassas.
Sierra Leone's beloved cassava leaf stew: finely chopped cassava leaves slowly simmered with red palm oil, groundnuts, ogiri, smoked fish or meat, and scotch bonnet pepper until thick and dark green; a weekly staple eaten over rice.
What to look for
Know it when you find it.
A thick, dark-green, oily leaf stew with a deep, savoury, slightly nutty flavour; often with chunks of fish or meat and a reddish palm-oil sheen.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cassava Leaf Plassas.
Names around the table
One food, more than one name.
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