EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

Join the Project

EYW wants your food photos!

Donair pizza

Nova Scotia
lsr

Upload a photo now

Food Memories

EYW wants your food stories!

Best Dutch Lunch

Amsterdam
jad59789

If you ever need to have an authentic Dutch lunch, I can't recommend enough visiting Rob Wigboldus Vishandel. I had a fried cod sandwich and it was so good I came back 2 days in a row. Can't recommend... Read more

Write a Food Memory now

  • What to eat
  • How to burn it off
  • Where to Stay

<< back to foods in Sierra Leone

Leaf stews/plasas

A Sierra Leonean cassava leaf plasa stew from a restaurant in Freetown, Sierra Leone

What: Sierra Leone’s plasas, or palaver sauces represent a variety of dishes in which green leaves are boiled and cooked with oil (usually red palm oil, but sometimes coconut or groundnut oil), hot chilies (called “peppers” here), onion, meat and/or fish, and ever-present stock cubes (i.e., Maggi), served over rice. To the uninitiated, the many types of plasas will seem interchangeable. But we are lumping them together here for convenience’s sake only: Each is actually prepared in a different manner, and has a distinct taste.

Cassava leaf (pictured) is pounded and shredded, and typically added to the pot before the meat or fish. (Sweet) potato leaf is sliced up and thrown in after the meat, so it’s cooked less and retains more of a chewy al dente-ness. Crain crain (a.k.a. krain krain/jute leaves/draw soup) is stemmed, cut finely, boiled, and cooked generally to death, so its texture is (intentionally) slimy. And the leaf known as “green” is cut the biggest; you can still decipher and taste the leaf itself.

Confused? If you spend just a few days in this country—or elsewhere in West Africa, including Ghana, Gambia, Nigeria, and Liberia, where they’re also common—you’ll likely become intimate with all of the plasas. It’s good chop, and definitely what you should be eating while in Sierra Leone.

WATCH: A drive through the crowded streets of Freetown, Sierra Leone (Sani Abacha Street and Kissy Road).

 

Good to know: Some of these plasas, particularly cassava and potato leaf, are traditionally made with some additional ingredients, according to What’s Cooking Today, by Muriel Emekunle Davies, one of very few published cookbooks on Sierra Leonean cuisine. Groundnut (peanut) paste or okra—both acting as thickeners—and broad beans are among the common add-ins. Moreover, provided the book’s mention of Maggi cubes as an alternative ingredient, we can guess what might have been used here before the Nestlé giant arrived in town: ogeri, which is fermented sesame seeds, or sounbareh, the fermented, roasted, ground seeds of the African locust tree (also called kainda in Krio). (Source here. Read more about the ubiquitous use of Maggi bouillon cubes in West African cooking on our blog.)

Where: Cassava leaf is often heralded as the tastiest of the plasas, and we agree after trying it at Freetown’s long-running Balmaya (078-919750; 32B Main Motor Rd., Congo Cross), an airy restaurant with a lovely veranda and an attached high-end African art gallery. But some credit is due the chef here, who takes pains to cook with fresh ingredients (read: no Maggi cubes), use the superior (and pricier) local country rice, and cut back, at least a little, on the bitter, red palm oil. Prices are higher here than at typical food shacks around the country, but quality follows suit.

When: Mon-Sat, 9am-10pm

Good to know: Cassava leaf is most typically served on Mondays; potato leaves on Tuesdays; crain crain on Thursdays. Balmaya doesn’t necessarily follow this schedule, but many restaurants across the country will.

Order: Cassava-leaf stew (Le30,000), when available, cooked to perfection here with brisket. The tender beef and shredded leaf meld into one tasty, spicy vegetal pile over hearty country rice, which is light years’ better than the imported white stuff found nearly everywhere else.

Alternatively: In Freetown we also liked Jakkah’s Restaurant (030-328-113/033-328-113; 4 George St., map), where the delicious potato-leaf stew was made with goat meat and white rice; and we’ve heard the beckoning Come for Lunch (no phone; near the Lumley roundabout, map) is a reliable local bet.

Moving further south along the gorgeous Freetown Peninsula’s coastline, the terrific cooks at community eco-venture Tribewanted (John Obey beach, map) regularly served plasas in addition to other great Salone lunch dishes, always over country rice, when we visited there. Ownership has changed in the time since, but the local managers are still operating the property. (To inquire, contact Fatorma at ibrahimfatorma2008 AT yahoo dot com or +232 786 26293, or Daniel at danielmacauley75 AT yahoo dot com or +232 301 77007 / +232 783 88767.)  

Along the eastern highway toward Bo, the restaurant at Moyamba Junction, Fakunya Chiefdom Canteen (map), usually has some plasas on offer at low prices (Le4,000, or just over US$1); our crain crain there was properly oily and slimy, with meat and broad beans in the mix.


 

NYC Food Itineraries

NYC Food Itinerary! NYC's best classic foods in one day, by Eat Your WorldNEW! Let us do the heavy lifting on your next trip to NYC: Check out our new downloadable one-day NYC eating itineraries, or email us for a custom multiday itinerary.

View available NYC Food Itineraries

Banners for Food Blogs Award 2019

TRAVEL DEEPER THROUGH LOCAL FOOD

Sign up for monthly updates on new destinations + food stories.

Your personal info is private. We will not spam you.



Forgot password