Spinach Plasas

Sierra Leonean Spinach Plasas Recipe with Fish, Onion, Groundnut, and Hot Peppers

Region / culture: Sierra Leone | Servings: 4

Introduction

Spinach Plasas is a traditional West African dish that is packed with flavor and nutrients. This hearty stew features a combination of spinach, smoked fish, peanut butter, and palm oil, creating a rich and satisfying meal.

History

Spinach Plasas has its origins in Liberia and is a popular dish in many West African countries. It is often served at special occasions and gatherings, as well as for everyday meals.

Ingredients

2 packages of frozen chopped spinach
0.5 lb (227 g) of smoked fish, flaked
1 large onion, chopped
0.25 cup of groundnut paste (peanut butter)
3 cups of water
1.5 cups of palm oil
2 hot peppers or 1 tsp of cayenne pepper
1 lb (454 g) of meat, stewing or chuck roast

How to prepare

Cut the meat.
Put the meat in a saucepan with two cups of water, salt, onion, and pepper.
Bring the mixture to a boil and add palm oil.
Continue cooking with the saucepan partly covered.
Cook for 1.5 hours over medium heat.
Add thawed and drained spinach, flaked fish, and groundnut paste mixed with water.
Stir the mixture, cover the saucepan, and simmer for 10 minutes.
Serve the dish with steamed rice.

Variations

Add some chopped tomatoes for a tangy twist.
Use chicken or shrimp instead of beef for a lighter option.
Include some chopped okra for added texture and flavor.

Cooking Tips & Tricks

Be sure to use frozen chopped spinach for this recipe, as it will hold up better during cooking.

- Flaking the smoked fish adds a delicious smoky flavor to the stew.

- Stir the groundnut paste well before adding it to the stew to ensure a smooth consistency.

Serving Suggestions

Serve Spinach Plasas with steamed rice or fufu for a complete and satisfying meal.

Cooking Techniques

Simmer the stew over low heat to allow the flavors to meld together.

- Stir the stew occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use vegetable oil instead of palm oil if desired.

- Substitute almond butter for peanut butter for a different flavor profile.

Make Ahead Tips

Spinach Plasas can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Spinach Plasas with chopped peanuts or fresh herbs for a pop of color and flavor.

Pairing Recommendations

Serve Spinach Plasas with a side of plantains or a fresh green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in a saucepan over low heat until warmed through. Add a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

Each serving of Spinach Plasas contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Spinach Plasas is a carbohydrate-rich dish, with the main sources being the spinach, onion, and groundnut paste.

Fats

Palm oil and peanut butter are the primary sources of fats in this recipe, providing essential nutrients and flavor to the dish.

Proteins

The smoked fish and meat in Spinach Plasas are excellent sources of protein, essential for muscle growth and repair.

Vitamins and minerals

Spinach is a powerhouse of vitamins and minerals, including vitamin A, vitamin C, and iron. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains peanuts and fish, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Spinach Plasas is a nutrient-dense dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals, making it a healthy and delicious meal option.

Summary

Spinach Plasas is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and wholesome ingredients, this stew is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by a kind old lady who I met at the market. She told me that Spinach Plasas was a traditional dish from her homeland, and she shared the recipe with me because she saw the sparkle in my eyes when she talked about it.

I remember rushing home that day, eager to try out the new recipe. I gathered all the ingredients - fresh spinach, palm oil, smoked fish, and ground crayfish. As I started cooking, the kitchen filled with the aroma of the spices and herbs. The sizzle of the palm oil as it hit the hot pan was music to my ears.

As I stirred the pot, memories flooded back to me of all the recipes I had learned over the years. My grandmother was my first teacher, passing down her knowledge of traditional dishes from generation to generation. She would always say, "Cooking is an art, my dear. It's about love and passion for the ingredients."

I could still hear her voice echoing in my head as I added the smoked fish and crayfish to the pot. The flavors mingled together, creating a symphony of taste that danced on my tongue. I knew then that this recipe would become a staple in my kitchen.

As I sat down to enjoy my first taste of Spinach Plasas, I couldn't help but think about all the people who had shared their recipes with me over the years. From the old lady at the market to my grandmother, each one had left a mark on my culinary journey.

I realized then that cooking was more than just following a recipe. It was about connecting with others, sharing stories, and creating memories. Each dish held a piece of someone's heart and soul, passed down through generations.

And so, as I savored the last bite of Spinach Plasas, I felt grateful for all the recipes that had come into my life. They were more than just food - they were a connection to my past, a link to my heritage.

As I cleaned up the kitchen, I made a promise to myself to continue learning and sharing recipes with others. To keep the tradition alive and pass down the art of cooking to future generations. Because in the end, it's not just about the food - it's about the love and memories that go into each dish. And that, my dear, is the true beauty of cooking.