Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) beef stew meat, 1-inch cubes
- 1.5 lb (680 g) potato leaves or spinach, very finely chopped
- 1/3 cup (80 ml) red palm oil, plus 1 tbsp to finish (optional)
- 6 oz (170 g) smoked fish (smoked mackerel/bonga), flaked
- 2 medium onions (1 sliced, 1 quartered)
- 1–2 Scotch bonnet or habanero chilies, minced
- 2 tbsp crayfish powder (ground dried shrimp)
- 1 bouillon cube (optional), 2 garlic cloves, 1 bay leaf
- 2.5 cups (590 ml) water; 1.5 tsp kosher salt; 1/4 tsp black pepper
- 2 cups (400 g) long-grain white rice; 3 cups (720 ml) water; 1/2 tsp salt
Do This
- 1. Rinse and finely chop greens; flake smoked fish; slice and quarter onions.
- 2. Simmer beef with quartered onion, garlic, bay leaf, bouillon, 1/2 tsp salt, and 2.5 cups water until tender, 30–35 minutes; reserve 1 cup broth.
- 3. Cook rice with 3 cups water and 1/2 tsp salt: boil, cover, simmer 15 minutes, then rest 5 minutes.
- 4. Warm palm oil over medium heat; cook sliced onion 5 minutes. Stir in chilies and crayfish 30 seconds.
- 5. Add drained beef; brown lightly 3–4 minutes. Fold in smoked fish.
- 6. Add chopped greens and 1 cup reserved broth; cover and simmer 10 minutes.
- 7. Uncover and simmer 8–12 minutes until thick and glossy; salt to taste. Serve over rice.
Why You’ll Love This Recipe
- Deep, savory West African flavors from palm oil, smoked fish, and crayfish powder.
- Silky, lush texture thanks to very finely chopped greens and gentle braising.
- Balanced heat from Scotch bonnet with easy control over spiciness.
- Hearty and satisfying over fluffy white rice—perfect for family dinners.
Grocery List
- Produce: Potato leaves or spinach (1.5 lb), 2 onions, Scotch bonnet/habanero (1–2), garlic (2 cloves)
- Dairy: None
- Pantry: Red palm oil, long-grain white rice, smoked fish (mackerel/bonga), crayfish powder, bouillon cube, bay leaf, kosher salt, black pepper
Full Ingredients
For the Plasas (greens braise)
- 1.5 lb (680 g) potato leaves or spinach, washed and very finely chopped (about 1/8-inch mince)
- 1/3 cup (80 ml) red palm oil, plus 1 tbsp for finishing (optional)
- 1 medium onion (about 5 oz/140 g), thinly sliced
- 1–2 Scotch bonnet or habanero chilies, stemmed and finely minced (seeded for less heat)
- 2 tbsp crayfish powder (ground dried shrimp)
- 6 oz (170 g) smoked fish (smoked mackerel or bonga), skin/bones removed, flaked
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 cup (240 ml) reserved beef broth (from the beef simmer)
For the Beef and Broth
- 1 lb (450 g) beef stew meat, cut into 1-inch pieces
- 1/2 medium onion, quartered
- 2 garlic cloves, smashed
- 1 bay leaf (optional)
- 1 bouillon cube or 2 tsp bouillon powder (optional but traditional)
- 1/2 tsp kosher salt
- 2.5 cups (590 ml) water
For the Rice
- 2 cups (400 g) long-grain white rice, rinsed until water runs mostly clear
- 3 cups (720 ml) water
- 1/2 tsp kosher salt
- 1 tsp neutral oil or butter (optional)
Step-by-Step Instructions
Step 1: Prep the greens and fish
Rinse the potato leaves or spinach thoroughly to remove grit. Stack leaves, roll into a tight bundle, and slice crosswise as finely as possible, then chop again to a fine mince (about 1/8-inch pieces). Pat the smoked fish dry, remove any skin and bones, and flake into bite-size pieces. Slice one onion and set aside; quarter the other half-onion for the broth. Mince the chilies, removing seeds if you prefer a milder stew.
Step 2: Season and simmer the beef
In a medium pot, combine beef, quartered onion, garlic, bay leaf, bouillon (if using), 1/2 tsp salt, and 2.5 cups water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until the beef is tender, 30–35 minutes. Strain and reserve 1 cup of the broth; set beef aside to drain well (so it browns later). Discard aromatics or save for another use.
Step 3: Cook the white rice
In a saucepan, combine rinsed rice, 3 cups water, and 1/2 tsp salt (plus 1 tsp oil or butter if using). Bring to a boil over medium-high heat, stir once, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm.
Step 4: Build the palm-oil base
In a wide, heavy pot, warm 1/3 cup palm oil over medium heat until shimmering, 2 minutes. Add the sliced onion and cook, stirring, until softened and lightly golden at the edges, 5–6 minutes. Stir in the minced chilies and crayfish powder; cook until fragrant, 30–45 seconds, being careful not to scorch.
Step 5: Brown the beef and layer in the smoked fish
Add the drained beef to the pot and cook, stirring occasionally, until lightly browned and glazed in the aromatic oil, 3–4 minutes. Fold in the flaked smoked fish and black pepper; cook 1 minute to warm and perfume the oil with the smoky aroma.
Step 6: Braise the greens
Add the finely chopped greens and 1 cup reserved beef broth. Sprinkle in 1 tsp salt (adjust later to taste). Stir well to coat the greens in the palm oil. Cover and simmer over medium-low heat for 10 minutes, stirring once halfway through to ensure even wilting.
Step 7: Reduce to a glossy, spoonable stew and serve
Uncover and cook at a gentle simmer until the plasas is thick, lush, and the oil begins to separate in little orange droplets, 8–12 minutes. Taste and adjust salt or heat. For a restaurant-style sheen, swirl in 1 tbsp additional palm oil off the heat. Spoon hot plasas generously over fluffy white rice and serve immediately.
Pro Tips
- Chop the greens very finely for the classic silky texture; a rough mince will make the stew feel chunkier.
- Warm palm oil gently—too hot and it can turn acrid. Medium heat is perfect.
- Smoked fish and bouillon add salt; season gradually and taste at the end.
- Reserve at least 1 cup beef broth; it boosts savoriness without thinning the stew too much.
- If using spinach, drain off any excess liquid during the final simmer to keep the braise rich and glossy.
Variations
- Fish-Forward Plasas: Skip the beef; use 10 oz smoked fish plus 1 cup fish stock instead of beef broth.
- Vegetarian: Replace beef and smoked fish with 10 oz mixed mushrooms; add 1/2 tsp smoked paprika and use vegetable stock.
- Okra Twist: Stir in 1 cup finely sliced okra with the greens for extra body and a silky finish.
Storage & Make-Ahead
Plasas keeps well. Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen. Freeze plasas (without rice) for up to 2 months; thaw overnight in the refrigerator before reheating. Cooked rice keeps 3–4 days chilled; reheat covered with a teaspoon of water in the microwave.
Nutrition (per serving)
Approximate values with rice: 640 calories; 30 g protein; 29 g fat; 60 g carbohydrates; 4 g fiber; 950 mg sodium. Values will vary with specific brands, cuts of beef, and salt level.
