Plasas is a sauce native to The Gambia and Sierra Leone made with some green leafy vegetables, meat and dried fish. It can be thickened with egusi or peanut butter, and served with a starchy side dish.
Ponmo (cow hide)
Egusi (melon seed) 2½ cups
Ground crayfish 3 tablespoons
Palm oil 3 cooking spoons
How to cook:
Wash and season the beef and ponmo with salt, pepper and seasoning cube.Then steam till juice dries up.
Wash the stockfish and add.
Add two cups of water and cook the meat for about 15 minutes.
Wash the egusi and dry fry till almost all the seeds are popped.Grind or pound to almost fine powder.
Wash and chop the onion, and grind together with the pepper.
Add water to the beef.Wash the smoked fish and add to the pot.
Allow to boil for about five minutes.
Stir and add palm oil, crayfish and pepper mixture.
Cook for 10 minutes. Then add the ground egusi and cook for another 15 minutes.
Stir and add salt to taste.
Serve with white rice, pounded yam or eba.