Palava Sauce is a green leafy Ghanaian sauce made with Kontomire (cocoyam leaves). If you do not have kontomire leaves, you can substitute it for spinach, kale or collard.
- 250 ml (8 fl oz) palm oil
- 4 medium onions, finely chopped
- 4 large tomatoes, blanched, peeled and mashed
- Salt and pepper to taste
- 3 tablespoons of ginger and garlic paste
- 2-4 red chillies finely chopped (optional)
- 250 g (1/2 lb) diced cooked meat or 250 g (1/2 lb) fish e.g. snapper, tuna, salmon
- 200 g (6-1/2 oz) dried shrimps
- 3 bunches of kontomire ,washed and chopped
- 100 g (3-1/2 oz) agushi (shelled pumpkin seeds or pepitas),ground in a coffee grinder
- Heat the oil in a saucepan and fry the onions until soft not burnt.
- Add the tomatoes, pepper, garlic, ginger and the chillies .Cook for 10-15 minutes on low heat, stirring regularly (not continuously).
- Add salt to taste with your choice of diced, cooked meat and fish. Stir in the dried shrimps. Simmer on very low heat, stirring regularly to prevent burning.
- Mix agushi into a paste with little water and add to the stew, and allow to stay for a couple of minutes before stirring to create large lumps of the agushi in the stew. Allow to cook for another 5 minutes.
- Add the Kontomire to the meat mixture.
- Cover and simmer on low heat for 10-20 minutes or until the kontomire is soft and cooked. Stir regularly, taking care not to break up the fish into too many pieces.
Serve hot with boiled rice, yams, plantains, gari (coarse cassava flour), Banku or any root vegetable, roasted, boiled or grilled. Enjoy Cooking.