What Is Sierra Leone Pallava Sauce?
Pallava Sauce — known across Sierra Leone as Plasas — is one of the country's most-loved comfort dishes: a rich, slow-cooked stew of finely chopped green leaves simmered in red palm oil with meat, smoked fish, and ground peanut. It's most often made with sweet potato leaves or cassava leaves, and served generously over a mound of white rice. It's the kind of pot that bubbles away on a Sunday and tastes even better the next day.
Unlike a Jollof, where palm oil is an accent, Pallava is palm-oil-forward — the oil is the backbone of the dish, carrying the greens, the smoke of the dried fish, and the depth of the peanut into one glossy, deeply savory stew.
Ingredients for Sierra Leone Pallava Sauce (serves 6)
- 500g sweet potato leaves or cassava leaves, washed and finely chopped (spinach or kale works as a substitute)
- 4 tbsp Eposi Palm Oil (light density — ideal for leaf-based stews)
- 400g beef or goat, cut into chunks
- 150g smoked or dried fish, deboned and flaked
- 3 tbsp smooth peanut (groundnut) paste
- 1 large onion, chopped
- 2 scotch bonnet peppers, blended (adjust to taste)
- 2 stock cubes (Maggi-style)
- 1 tsp salt, or to taste
- 500ml water or stock
Can I Use Palm Oil for Pallava Sauce?
Absolutely — red palm oil is essential here, not optional. It's what gives Plasas its signature color, body, and authentic Sierra Leonean flavor; swap it out and you no longer have Pallava. Use a generous 3–4 tablespoons. We recommend Eposi by MagsFood: its light density blends cleanly into the chopped greens, coating every leaf without weighing the stew down — exactly what a good leaf plasas needs.
How to Make Sierra Leone Pallava Sauce — Step by Step
Step 1: Season and Simmer the Meat
Put the beef in a pot with the chopped onion, blended scotch bonnet, one stock cube, and a little salt. Add just enough water to cover and simmer for 20–25 minutes, until the meat is tender and the liquid has reduced to a flavorful base.
Step 2: Add the Palm Oil and Fish
Stir in the Eposi palm oil and let it warm into the pot. Add the flaked smoked fish and the second stock cube, and simmer for 5 minutes so the oil takes on the smoky flavor.
Step 3: Stir in the Peanut Paste
Loosen the peanut paste with a few spoonfuls of the hot broth, then stir it into the pot. Simmer for 5 minutes until the sauce thickens slightly and turns glossy.
Step 4: Add the Leaves
Add the finely chopped leaves and fold them in. For sweet potato leaves, cook for about 15 minutes so they keep a little bite; for cassava leaves, simmer 30–40 minutes until fully softened. Add a splash of water if it gets too thick.
Step 5: Finish and Serve
Taste and adjust the salt and heat. The finished Plasas should be thick, glossy with oil, and deeply savory — not watery. Serve hot over plain white rice.
What to Serve with Pallava Sauce
Plasas is traditionally served over white rice, but it's also delicious with fufu, boiled cassava, yam, or sweet potato. A few extra slices of scotch bonnet on the side suit those who like it hot.
Why Palm Oil Makes the Difference in Plasas
In leaf stews like Pallava, palm oil isn't just for cooking — it's a defining flavor. A light-density oil like Eposi mixes evenly through the greens, delivering the deep red color, the silky texture, and the unmistakable taste that makes a plate of Plasas feel like home. New to red palm oil? Read our complete guide to palm oil.