Africa is the home of very delicious, classic and even spiritual meals. At ILoveAfrica, we love to share very exotic meal recipes from all over the continent, and today we have Palava Sauce, a popular Ghanaian delicacy.
We don’t know why this sauce is called palava sauce, because palaver is an old word for a long discussion or argument, but exactly how that became the name of this delivery remains a mystery.
Palava sauce, also spelled palaver sauce is a Ghanaian green leaf stew which often consists of a mixture of dried fish and meat, all cooked in one pot along with lush green leafy vegetables, such as; spinach, taro leaves, or amaranth leaves (callaloo). The ground seeds of bitter melon are also added. These seeds are known as agushie in Ghana or egusi in Nigeria. All of these ingredients combine to give this stew a distinct flavor.
Ingredients for palava sauce
2 pounds Meat Beef shanks, Oxtail cut in bite size pieces
1 pound Smoked fish chicken or ham hocks
¼- ½ cup palm or canola oil I used half and half
1 medium onion diced
2 tomatoes sliced
2 teaspoons garlic minced
½ cup ground crayfish
¾ cup ground egusi
Salt and pepper to taste
2-3 pound fresh vegetables kale, collard greens, spinach
Instructions
-
Boil beef, ham hocks with salt, Maggi and onions and boil until tender depending on the choice of meat. You should have about 2-3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it.
-
While beef n is cooking, slice tomatoes, onions and mince the garlic.
-
Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste.
-
Stir in the tomatoes with their juices, garlic, smoked fish, crayfish. Add the beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer.
-
Add vegetables; let it simmer for about 2 minutes.
-
Serve warm with boiled plantains, fufu or accompaniment of choice.
Recipe: Immaculate Bites
