Palaveer sauce and fish. Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. The word palaver comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew.
The ground seeds of bitter melon are also added. These seeds are known as agushie in Ghana or egusi in Nigeria. Typically, Palaver Sauce includes fresh beef, smoked pork or fish, and dark green leaves. You can have Palaveer sauce and fish using 11 ingredients and 8 steps. Here you go how you achieve it.
Ingredients of Palaveer sauce and fish
- Prepare 2 lb of fish( cod, halibut).
- Prepare 44 oz of can crushed tomato.
- It’s 1 cup of garlic cloves.
- It’s 1 of onion.
- Prepare 4 of red chile peppers.
- It’s 1 of red palm oil or oil with 4 teaspoons of tumeric or paprika.
- Prepare 1 of season salt.
- You need 1 of old bay seasoning.
- Prepare 1 of ginger.
- It’s 16 oz of thawed frozen spinach.
- You need 16 oz of thawed frozen greens.
In West Africa, these leaves might be platto, bologi, or bitter leaf. From Classic International Recipes.**Although I rarely post recipes without trying them, in this. Palaver Sauce/Soup – a sumptuous and healthy African cuisine made with greens, smoked meat, egusi and crayfish and other aromatic spices and seasonings. An exotic, flavor and nutrient-packed stew that you'd love!
Palaveer sauce and fish Step by step
- Season fish with old bay seasoning and cut in quarters.
- Crush garlic cloves and chop onion.
- Heat oil in pot and add garlic and onions.
- Once onions are translucent add fish and cook for ten minutes.
- Add tomatoes, greens, and spinach and peppers to pot.
- Add all other seasons to pot and season to your taste.
- Cook for twenty minutes stirring occasionally.
- Once its done serve over rice or potatoes.
Palaver sauce is a favorite in many West African Cuisine- Ghana, Liberia, Sierra Leone, Cameroon and Nigeria. I remember the first time I […] Palaver Sauce is sometimes called kontomire stew or "spinach stew." This is confusing, since "palaver sauce" often contains both beef and (usually smoked) fish and agushi (a Ghanaian melon seed), whereas kontomire stew is a less complicated version. Palaver "Sauce" is a good example of the English word "sauce" used to describe something that is more like a soup or stew. Platto, bologie, and bitterleaf all appear in various Palaver 'Sauce' recipes- whether these African greens are one and the same is uncertain.(See also: Ndole Soup.)Spinach is usually substituted outside of Africa. Add the spinach (silver beet) to the meat mixture.