Potato Leaves Plasas

What we know so far

Plasas is the Krio word for the green leaf sauces that go over rice at every Sierra Leonean table, and potato leaves (petehteh leaf, the leaves of the sweet potato vine) is the one most people would name first, ahead of cassava leaf. The leaves are shredded fine and cooked in a pot where meat and smoked fish have already simmered with onion, scotch bonnet and ogiri (fermented sesame), then groundnut paste loosened with water goes in for body, a good measure of red palm oil for colour, and a few crushed okra or a tin of butter beans to thicken. Potato leaves cook less than cassava leaf and keep a little bite. It is eaten over white rice, with the oil floating on top.

The draft was written from 3 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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