Palaver 'Sauce'

Palaver 'Sauce' Recipe from Democratic Republic of Congo | Ingredients: Palm Oil, Chicken, Beef Broth, Bitterleaf, Cod, Onions, Tomatoes, Chili Pepper, Salt, Agusi, Fresh Ginger, Okra, Shrimp, Ham

Region / culture: Democratic Republic of Congo | Preparation time: 2-3 hours | Cooking time: 1-2 hours | Servings: 4-6

Introduction

Palaver 'Sauce' is a traditional West African dish that is popular in countries such as Nigeria, Ghana, and Sierra Leone. It is a flavorful and hearty stew made with a variety of ingredients including meat, vegetables, and spices.

History

The origins of Palaver 'Sauce' can be traced back to West Africa, where it is a staple dish in many households. The name "Palaver" comes from the Portuguese word "palavra," which means "talk" or "discussion." It is said that the dish got its name because it was often served during important discussions or meetings.

Ingredients

0.5 cup palm oil
1 – 2 lb (907 g) stew meat, or chicken, cut into bite-sized pieces
beef broth or beef stock (or water)
4 – 6 cup dried bitterleaf
1 – 2 lb (907 g) dried, salted, or smoked (such as cod or herring)
1 – 2 onions, finely chopped
2 – 6 ripe tomatoes, chopped, peeled and mashed
1 chili pepper, chopped (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
1 cup egusi (agusi, agushi, egushi) roasted and ground
1 tbsp fresh ginger root, grated
4 – 6 okra (optional)
1 cup fresh shrimp or prawns
0.5 cup cooked ham, chopped (optional)

How to prepare

Wash the bitterleaf in cold water, rinsing several times, and allow it to soak for at least a few hours. Then, chop it into pieces.
Soak the dried fish in water for an hour or two. Then, cut it into pieces and remove any skin or bones.
Heat the oil in a large dutch oven or covered pot.
Fry the meat until it is partially done, and then add a few cups of broth or water.
Reduce the heat and simmer.
Add the bitterleaf to the pot.
Stir and simmer for several minutes more.
Add the egusi to the pot, along with the onion, tomatoes, and any hot chili pepper, salt, and red or black pepper.
Cover the pot and continue to cook over low heat.
When the greens seem tender, add the remaining ingredients - egusi and okra.
Cook over low heat, stirring often until it reaches a thick sauce-like consistency.
Serve with boiled rice.

Variations

Substitute the stew chicken with beef, goat meat, or fish.
Use spinach or kale instead of bitterleaf.
Add vegetables such as bell peppers, carrots, or green beans for extra flavor and nutrition.

Cooking Tips & Tricks

Soaking the bitterleaf in cold water helps to remove any bitterness.

- Adding a few cups of broth or water to the meat while frying helps to tenderize it.

- Stirring often while cooking helps to prevent the sauce from sticking to the bottom of the pot.

- Adjust the amount of chili pepper and red pepper to suit your taste preferences.

Serving Suggestions

Palaver 'Sauce' is traditionally served with boiled rice, but it can also be enjoyed with fufu, pounded yam, or cassava.

Cooking Techniques

Simmering the stew over low heat helps to develop the flavors and tenderize the meat.

- Stirring often while cooking helps to prevent the sauce from burning or sticking to the pot.

Ingredient Substitutions

Use vegetable oil or coconut oil instead of palm oil.

- Substitute dried fish with fresh fish or shrimp.

- Use ground almonds or pumpkin seeds as a substitute for egusi.

Make Ahead Tips

Palaver 'Sauce' can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Palaver 'Sauce' with chopped fresh herbs such as parsley or cilantro for a pop of color and freshness.

Pairing Recommendations

Serve Palaver 'Sauce' with a side of plantains or yam for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Palaver 'Sauce' in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

One serving of Palaver 'Sauce' typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Palaver 'Sauce' is a carbohydrate-rich dish due to the inclusion of ingredients such as rice, egusi, and okra. One serving typically contains around 30-40 grams of carbohydrates.

Fats

The palm oil used in Palaver 'Sauce' contributes to its fat content. One serving can contain around 15-20 grams of fat.

Proteins

The stew chicken, dried fish, prawns, and ham in Palaver 'Sauce' provide a good amount of protein. One serving can contain around 20-25 grams of protein.

Vitamins and minerals

Palaver 'Sauce' is rich in vitamins and minerals, particularly vitamin A, vitamin C, iron, and calcium. These nutrients are essential for overall health and well-being.

Alergens

Palaver 'Sauce' may contain allergens such as shellfish (prawns) and nuts (egusi). It is important to check for any food allergies before consuming this dish.

Summary

Overall, Palaver 'Sauce' is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Palaver 'Sauce' is a delicious and nutritious West African dish that is perfect for sharing with family and friends. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Palaver 'Sauce'. It was many years ago, during a trip to West Africa, that I stumbled upon this delicious and unique dish. I was exploring the bustling markets of Accra, Ghana, when I came across a small food stall tucked away in a corner. The aroma of spices and herbs wafted through the air, drawing me in like a siren's call.

The woman behind the stall was busy stirring a large pot filled with a vibrant green mixture that bubbled and simmered enticingly. Intrigued, I approached her and asked what she was cooking. She smiled warmly and told me that she was making Palaver 'Sauce', a traditional Ghanaian dish that was beloved by all who tasted it.

I watched as she added handfuls of fresh spinach, okra, and bitter leaf to the pot, along with fragrant spices like ginger, garlic, and chili peppers. The air was filled with the tantalizing scent of roasting vegetables and simmering broth, and my mouth watered in anticipation.

As the woman stirred the pot, she told me the story behind Palaver 'Sauce'. She explained that it was a dish that had been passed down through generations in her family, each cook adding their own twist and flair to the recipe. She had learned how to make it from her grandmother, who had learned it from her grandmother before her, and so on.

I was captivated by her tale and begged her to teach me how to make Palaver 'Sauce'. She smiled and agreed, guiding me through each step of the process with patience and skill. I learned how to select the freshest ingredients, how to chop and sauté them to perfection, and how to season the dish just right.

After hours of cooking and tasting, the Palaver 'Sauce' was finally ready. I eagerly spooned a generous portion onto my plate and took my first bite. The flavors exploded in my mouth, a symphony of spicy, savory, and slightly bitter notes that danced across my taste buds. It was unlike anything I had ever tasted before, and I knew that I had discovered something truly special.

From that moment on, Palaver 'Sauce' became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I thought back to that small food stall in Accra and the kind woman who had shared her recipe with me.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own. I have shared it with friends and family, who have all raved about its deliciousness and begged for the recipe.

Now, as I sit in my kitchen, stirring a pot of bubbling Palaver 'Sauce', I can't help but feel a sense of gratitude for that fateful day in Ghana. It was there that I discovered not just a new dish, but a connection to a rich culinary tradition that has enriched my life in ways I could have never imagined.

And so, as I ladle the fragrant Palaver 'Sauce' onto plates and call my loved ones to the table, I know that I am not just serving a meal. I am sharing a piece of my heart, a taste of my travels, and a story that will live on for generations to come.