Plasas

Ingredients

• 500g pounded cassava leaves
• 300g beef, cubed
• 200g smoked fish
• 3 tablespoons red palm oil
• 1 onion chopped
• 2 tablespoons ground crayfish
• 1 scotch bonnet pepper
• Salt and stock cube to taste

Method

1. 1

   Boil cassava leaves in salted water for 40 minutes until very soft.

2. 2

   In a separate pot, cook beef with onion and stock until tender.

3. 3

   Add palm oil, ground crayfish and scotch bonnet to the beef.

4. 4

   Stir in drained cassava leaves and smoked fish.

5. 5

   Simmer for 25 minutes stirring often.

6. 6

   Taste, season and serve over steamed white rice.