Palaver 'Sauce' RecipeOrigin: West Africa Period: Traditional |
Ingredients:
120ml palm oil (or vegetable oil with a pinch of paprika) 
Palaver 'Sauce' Preparation:Method:If you are using bitterleaf, wash in cold water, rinse several times and allow to soak for at least 3 hours before chopping into pieces (this removes the worst of the bitterness). Soak the dried or salted fish in water for a few hours then cut into pieces, removing the skin and bones. Heat the oil in a large casserole dish and fry the meat until it is almost done before adding 400ml beef stock. Reduce the heat to as simmer then add the bitterleaf to the pot. Allow to cook for about 6 minutes then add the fish to the pot along with the onion, tomatoes, chilli, salt, black pepper and cayenne pepper. Cover the pot and allow to continue simmering. When the greens seem tender (about 15 minutes) add all the remaining ingredients. Cook over low heat, stirring often, until the dish has a thick sauce-like consistency. Serve with Banku, FuFu or boiled rice. |
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