Legend has it that the name "Palava Sauce", originated from a meeting between a group of European colonialists and some indigenous folks of Elmina in pre-independence Ghana to discuss trade.
The word Palaver, is a term which means "prolonged conversation". According to legend, the meeting took place over Kontomire Stew and hence the name "Palava Sauce"
Kontomire Stew or palava sauce is a Ghanaian stew made from cocoyam leaves/ Spinash, but other African countries have similar versions of the tasty stew.
Ingredients for Palava Sauce
Kontomire/Spinach leaves
½ cup Egusi
Meat/ Fish of choice
4 large tomatoes
2 large onions
Ginger, garlic
Kpakposhito/pepper
Kobi(salted tilapia)
Palm oil
Salt
READ ALSO: How to prepare Waakye
How to prepare Palava Sauce
-Wash the Kontomire leaves thoroughly with lukewarm water and cut into small pieces
-Blend 1 onion, pepper, ginger and garlic together
-Slice 1 onion and Tomatoes
-Pour palm oil into saucepan and place on fire
-Add the chopped onions and stir fry for about 3mins, add Kobi and let it fry for about 2 more minutes
-Add the blended mix of pepper, garlic, onion, and ginger
-Add the chopped tomatoes and allow to cook for 15 mins
-Add steamed meat together with stock. Allow to cook for about 10 min, for the sauce to reduce
-Make agushi into a paste and add to the stew, and allow to stay for a couple of minutes before stirring to create the bubbly effect.
-Add the spinach leaves under a low heat now, and allow to cook for a few mins
-Add smoked fish and salt to taste.
Palava Sauce can be served with yam, cocoyam, rice, boiled plantain, gari(eba) and its rich in so many nutrients.
