Plasas - West African Greens Stew Recipe

Craving a meal that's both comforting and bursting with flavor? Look no further than Plasas (also known as Palava or Palaver Sauce), a rich and hearty West African greens stew that’s a staple across many countries in the region, including Sierra Leone, Liberia, and Ghana. This west african food masterpiece combines tender greens with a savory tomato and peanut butter base, often infused with a gentle warmth of spice. It's a truly satisfying dish that will transport your taste buds straight to West Africa.
Why you'll absolutely love making Plasas:
Completely Plant-Based: A fantastic option for vegan and vegetarian diets, packed with nutrients.
Bold, Complex Flavors: A harmonious blend of earthy greens, sweet tomatoes, creamy peanut, and a hint of heat.
One-Pot Wonder: Minimal cleanup means more time to enjoy your delicious creation.
Meal Prep Friendly: Tastes even better the next day, making it perfect for batch cooking.

Ingredients

• Aromatics + Base
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can crushed or chopped tomatoes
• Greens (Your Recipe’s Centerpiece)
• 2 pounds fresh spinach, kale, or collard greens (or a mix), thoroughly washed and chopped (see notes on preparation below)
• Thickener + Richness
• ½ cup natural peanut butter (creamy or crunchy, unsweetened)
• Fat + Flavor
• ¼ cup red palm oil or neutral oil (like vegetable or canola oil)
• Heat
• 1 Scotch bonnet or habanero pepper, left whole (for mild heat) or minced (for spicier)
• Seasoning
• 4 cups vegetable bouillon or stock
• 1 teaspoon smoked paprika (optional, but recommended for depth)
• Salt and freshly ground black pepper to taste
• Optional Add-ins (brief)
• ½ cup sliced fresh okra (for extra thickness)
• 1 cup sliced mushrooms (for umami)
• 2 tablespoons ground egusi / melon seeds (if available, for traditional flavor and thickness)

Directions

1. Build the Flavor Base In a large pot or Dutch oven, heat the red palm oil (or neutral oil) over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
2. Cook Down Tomatoes Add the tomato paste to the pot and fry it for about 2-3 minutes, stirring constantly. This deepens its flavor. Then, pour in the canned crushed or chopped tomatoes. Bring to a simmer and cook, stirring occasionally, until the sauce darkens in color and thickens, about 10-15 minutes. The oil should separate slightly from the tomato base, indicating it's well-reduced.
3. Add the Peanut Base In a small bowl, whisk the natural peanut butter with about ½ cup of the hot vegetable bouillon until smooth and lump-free. This "loosens" it and prevents splitting. Stir this smooth peanut mixture into the hot tomato base in the pot until thoroughly combined.
4. Add Broth + Seasonings Gradually add the remaining vegetable bouillon to the pot, stirring well to achieve a thick, cohesive sauce consistency. Stir in the smoked paprika (if using) and add the whole Scotch bonnet or habanero pepper if you prefer a milder heat, or minced pepper for more intensity. Season with salt and black pepper to taste.
5. Add Greens + Cook to the Right Texture Add your chopped greens to the pot in batches, stirring each batch until it begins to wilt before adding more. Once all greens are in, cover the pot and let them wilt for 5-7 minutes. Stir everything together, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or until the greens are very tender and the stew is cohesive and silky. Stir occasionally to prevent sticking.
6. Finish + Adjust Taste and adjust seasonings, adding more salt or pepper if needed. If the stew tastes a little flat, a tiny squeeze of lemon juice can brighten it (use sparingly). Remove the whole pepper if you used it. Let the Plasas rest off the heat for 5-10 minutes; it will thicken further as it cools.