👨‍🍳 Instruktioner

1. 1

   In a blender, combine the chopped onions, minced garlic, scotch bonnet pepper, and about 1 cup of water. Blend until smooth.

   💡 Proffstips: Adjust the amount of scotch bonnet pepper based on your spice preference.
2. 2

   In a large pot, combine the blended mixture, raw peanuts, peanut butter, red palm oil, and seasoning cube (if using). Add the chopped potato leaves.

3. 3

   Add the smoked fish (if using), ground crayfish (if using), salt, and the remaining 5 cups of water. Stir everything well to combine.

   💡 Proffstips: Ensure the potato leaves are well submerged in the liquid.
4. 4

   Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or until the potato leaves are tender and the flavors have melded.

   💡 Proffstips: Stir occasionally to prevent sticking.
5. 5

   Taste and adjust seasoning with salt if needed. If the soup is too thick, add a little more water.

6. 6

   Serve the Plasas hot, traditionally accompanied by rice, fufu, or couscous.

   💡 Proffstips: Garnish with a little extra chopped onion or a drizzle of palm oil if desired.