Plasas (Sierra Leonean Chicken Peanut Stew) is a traditional Sierra Leonean recipe for a classic stew of chicken and greens in a peanut butter and tomato base. The full recipe is presented here and I hope you enjoy this classic Sierra Leonean version of: Sierra Leonean Chicken Peanut Stew (Plasas).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Plasas represent a whole range of peanut stews based of leafy greens (typically sweet potato or cassava greens). I've replaced those greens with kale here as they're easier to get hold of, but if you have access to sweet potato greens or cassava greens use those instead. Here in South Africa I would use fresh pumpkin greens.
Heat oil in a heavy-based pan or cast iron casserole (Dutch oven) until very hot. Add the chicken pieces and stir-fry until nicely browned and caramelized on all sides (the chicken needs to be darker than usual to lend flavour to the sauce) [about 8 minutes]. Remove the chicken with a slotted spoon and set aside.
Add more oil to the pot, if needed and use to cook the onions for about 8 minutes, until caramelized. Now stir in all the remaining ingredients, bring to a simmer then continue stirring until the peanut butter has all dissolved. Return the chicken to the pan, ensuring it's nestled in the sauce. Cover and simmer over low heat for 60 minutes. Adjust the seasoning to taste.
Served with steamed rice, fufu or African mixed mash. Like many peanut sauce dishes this recipe tastes even better if stored and re-heated the following day.
)
Click on the image, above to submit to Pinterest.