Prime News Ghana

How to prepare Palava Sauce

By Maame Aba Afful
How to prepare Palava Sauce
How to prepare Palava Sauce
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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
Kobi(salted tilapia)
Palm oil

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.

Palava Sauce can be served with Gari (eba)