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Plassas Soup
A flavorful and hearty soup made with cassava leaves, palm oil, and various meats or fish, often seasoned with onions, peppers, and spices. It's a staple comfort food in Sierra Leone.
đ§ Ingredienser
- 1 kg Cassava leaves(fresh or frozen, finely chopped or pounded)
- 250 ml Palm oil
- 500 g Beef or goat meat(cubed)
- 2 medium Onion(chopped)
- 1-2 pieces Scotch bonnet pepper(to taste, whole or chopped)
- 1.5 liters Fish stock or water
- to taste Salt
- 2-3 pieces Maggi cubes(optional)
- 100 g Shrimp or dried fish(optional, for added flavor)
đšâđł Instruktioner
- 1
If using fresh cassava leaves, wash them thoroughly and pound or finely chop them. If using frozen, thaw and squeeze out excess water.
- 2
In a large pot, combine the chopped cassava leaves with enough water to cover. Boil for about 30-45 minutes, or until tender. Drain and set aside.
- 3
In a separate pot, cook the cubed beef or goat meat with half of the chopped onion and a pinch of salt until tender. If using dried fish or shrimp, add it to the meat during the last 15 minutes of cooking.
- 4
In a large cooking pot, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until softened, about 5 minutes.
- 5
Add the boiled cassava leaves to the pot with the onions and palm oil. Stir well to combine.
- 6
Pour in the fish stock or water. Add the cooked meat (and shrimp/dried fish if used). Add the Scotch bonnet pepper (whole or chopped, depending on desired heat). Season with salt and Maggi cubes (if using).
- 7
Bring the soup to a simmer, then reduce heat, cover, and cook for at least 1 hour, stirring occasionally, until the flavors meld and the soup thickens slightly. The palm oil should rise to the top.
- 8
Taste and adjust seasoning as needed. Remove the whole Scotch bonnet pepper before serving if desired.
đĄ Proffstips
- âEnsure cassava leaves are well-cooked to remove any bitterness.
- âAdjust the amount of Scotch bonnet pepper to your spice preference.
- âFor a richer flavor, use a combination of meats or add smoked fish.
- âStir frequently to prevent sticking, especially as the soup thickens.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add okra for a different texture.
- Incorporate smoked fish for a deeper flavor profile.
- Serve with rice, fufu, or a starchy side.