Plasas/Potatoe leaves and groundnut Soup||Sauce Feuilles de Patate|Saga Saga|A must try!!

groundnuts

🥗Healthier: almond butter

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar texture and flavor at a lower cost.

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water + seasoning

Using water with seasoning is a budget-friendly alternative.

potato leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and offers a similar nutritional profile.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: none

Ground ginger is a more convenient option.

Introduce the recipe as Gambian style cassava leaf soup, known as plasas.

Show the ingredients, including assorted meat, cowbell, lamb feet, smoked fish, spring onions, pepper, smoked shrimp, sorrel leaves, powdered groundnut, cassava leaves, spinach leaves, and palm oil.

Add 1.7 liters of water to a pot along with a pinch of salt and assorted meat cut into small pieces.

Blend the ingredients (spring onions, pepper, smoked shrimp, sorrel leaves, and powdered groundnut) in a blender and set aside.

Cook the assorted meat in the pot for about 10 minutes to enhance the broth.

Add the blended ingredients to the pot with the meat and stir.

Add a handful of groundnuts to the pot and stir again, leaving it to boil.

Add palm oil to the pot, ensuring not to add too much, and leave it to boil with the other ingredients.

Add frozen cassava leaves to the pot after ensuring the broth has thickened up a bit, mixing it in.

Add spinach leaves and any additional green leaves, mixing everything together and allowing it to cook.

Add the smoked fish to the pot and let it simmer, ensuring the cassava leaves render their own water.

Close the pot halfway to allow steam to escape while cooking the leaves thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens