Well-Seasoned Cookbook

flavorful recipes perfected over time

Cassava Leaf Plasas

Kelsey Weber

Ingredients:

2 bundles Cassava/Chia Leaves (if making in US, use half collard greens and half swiss chard)

About 2 to 3 cups water (or just enough to cover the leaves without much excess)

1/2 lb. beef, diced (alternatively you can use fish)

5-6 maggi cubes (or beef bullien)

1 lg. onion, ground

3-5 lg. cloves garlic, minced

1/2 tsp. dried ginger powder

1 red pepper, ground (optional)

1/2 cup groundnut paste (aka: all natural peanut butter)

4 Tbsp. palm oil

Directions:

Prepare leaves by washing them, cutting off any thick/bitter stems, chopping the greens into very thin slices and pounding in a mortar until the leaves are juicy and texture resembles a paste. If making in the US, you can use a food processor for easy preparation, but it is still good to "pound" the leaves or even just mash with a potato masher to make them juicy and "pasty".

Put the greens in a cooking pot and add water just enough to cover the leaves without much excess. Bring to boil, reduce heat, and simmer for 1 hour*. The meat can also be added in this stage to ensure that it cooks to a very tender state.

* Note: Cassava/Chia leaves need to boil a minimum of 1 hour UNCOVERED (no lid on the pot!) so they can release toxic chemical. These leaves should also never be cooked in aluminum cookware, because the chemical reaction between the greens and the aluminum often lead to stomach upset when consumed. If preparing in the US, using collards and swiss chard, these precautions are unnecessary -- you can use any kind of pot you have, and the cooking time can be reduced to 30-40 minutes -- or until greens are fully cooked and very soft.

 

About half way through the time of cooking the greens, add all remaining ingredients EXCEPT the peanut butter and palm oil. If meat is not tender enough cook longer, adding more water as required.

When the meat is tender enough and onions are fully cooked, mix groundnut paste with a little water to make sure it is smooth enough to blend into the sauce. Add the groundnut paste and palm oil to the sauce and mix it in well. Continue to cook another 5 minutes or so, stirring frequently to prevent burning. When most of the water has evaporated and the sauce is thick and smooth in consistency, it is ready to serve.

Serve over hot rice. Makes 6-8 servings.