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Plasas Kansh (Cassava Leaf Stew with Chili): recipe illustration
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Plasas Kansh (Cassava Leaf Stew with Chili)

A spicier version of plasas, where the cassava leaves simmer with a lot of chili and dried fish. Hotter and redder than the classic version, it is eaten with rice and will delight lovers of bold flavours.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Pound the cassava leaves in a mortar or blend them finely with a little water until you have a smooth paste.
  2. Heat the palm oil in a pot over medium heat until it is very hot.
  3. Fry the chopped onion, garlic and chilies for 5 minutes.
  4. Add the grated tomatoes and chili paste, and let reduce for 5 minutes.
  5. Stir in the dried fish and fry for 3 minutes.
  6. Add the pounded leaves, cover with water, then season with salt and pepper.
  7. Simmer covered over low heat for 1 h 15 to 1 h 30, stirring often, until the texture is creamy and smooth.
  8. Taste, adjust the heat and serve with white rice.

Variations and tips

Milder. Remove the chili seeds and halve the amount of chili paste for a version that children can enjoy.

Using what's available here. The dried fish can be replaced with drained canned tuna, added at the end of cooking.

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Original Ecomely recipe.