Sierra Leonean Beef and Collard Greens Stew

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This hearty Sierra Leonean-style stew, a variation of the classic plasas, pairs slow-braised beef with collard greens, smoked mackerel, and palm oil for deep, earthy flavor. Tamarind lends the signature tang that defines West African greens stews, balancing the richness of the meat and fish beautifully.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 180 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 580 mcgVitamin A

Ingredients

For the beef

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil

For the greens and aromatics

• 1.5 lbs collard greens, ribs removed and chopped
• 4 oz baby spinach, roughly chopped
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped
• 4 scallions, sliced

For the stew base

• 3 tbsp palm oil
• 2 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 2 cups beef stock
• 2 tbsp tamarind paste dissolved in 1/4 cup warm water
• 1/2 cup dried crayfish, finely ground
• 6 oz smoked mackerel fillet, bones removed and flaked
• 1 tbsp smoked paprika
• 2 bay leaves
• 1 tsp dried thyme
• Salt to taste

For serving

• Steamed white rice, boiled yam, or fufu
• Extra sliced scallions for garnish

Directions

1. Season the beef with salt and pepper. Heat vegetable oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches for about 8 minutes total, until deeply seared on all sides. Transfer to a plate and set aside.
2. Reduce heat to medium and add palm oil to the same pot. Sauté the onion for 4 minutes until softened, then stir in garlic, ginger, scotch bonnet, and scallions and cook 2 minutes until fragrant.
3. Add tomato paste and cook, stirring constantly, for 2 minutes to deepen its color. Pour in the diced tomatoes, beef stock, dissolved tamarind, bay leaves, thyme, and smoked paprika. Return the beef and any resting juices to the pot.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 60 to 70 minutes until the beef is fork-tender. Stir occasionally and add a splash of water if the sauce reduces too quickly.
5. Stir in the collard greens, spinach, flaked smoked mackerel, and ground crayfish. Simmer uncovered for 12 to 15 minutes until the greens are wilted and tender and the sauce has thickened into a glossy, rich coating.
6. Remove the bay leaves and taste for salt, adjusting as needed. Let the stew rest off the heat for 5 minutes so the flavors can meld together.
7. Ladle into bowls and serve hot over steamed rice, with boiled yam, or alongside fufu. Garnish with extra scallions and serve immediately.

Cook’s Notes

• For deeper flavor, marinate the beef in the salt, pepper, and thyme for 2 to 4 hours in the refrigerator before browning.
• If tamarind paste is unavailable, substitute with 2 tablespoons of fresh lime juice stirred in at the very end of cooking.
• Palm oil gives this stew its authentic red-orange hue and earthy flavor; do not substitute with other oils if you want a true Sierra Leonean taste.
• The smoked mackerel can be replaced with smoked herring, smoked catfish, or any other flaky smoked white fish.
• Plasas is the traditional Sierra Leonean name for this family of stews; the dish is often eaten with rice, yam, or fufu and tastes even better the next day once the flavors have had time to develop.

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