Sierra Leone is a country that loves leafy greens, and plasas reflects that. Each type has a different flavour: some are slightly bitter, some mild, some rich with the nuttiness of ground egusi seeds (melon seeds). Cooks choose different plasas depending on the season, the occasion and what is available fresh at the market that day.
Making plasas is a social activity in Sierra Leone. Women in many communities still cook together, chopping, pounding and stirring in groups, sharing conversation and laughter while the pot simmers. Children learn to recognise the different leaves and know which ones need to be washed, pounded or boiled before cooking.
Plasas is not just delicious — it is also nutritious. The leafy greens provide important vitamins and minerals, and the palm oil adds energy. Rice gives the carbohydrates needed for an active day. The combination is one of the most balanced traditional diets in West Africa, and nutritionists have pointed to plasas as an excellent example of how traditional cooking can be wonderfully healthy.