Palava sauce recipe

A Liberian stew of finely chopped potato greens or jute leaves cooked down in red palm oil with meat and smoked fish until the oil rises to the surface.

2 hoursmedium10 ingredients

Ingredients

• 700 g potato greens
• 150 ml red palm oil
• 500 g beef
• 200 g smoked fish
• 1 onion
• 2 tomatoes
• 1 scotch bonnet pepper
• 2 tbsp ground crayfish
• 1 tsp salt
• 500 ml water

How to make Palava sauce

1. Cut 500 g of beef into cubes and boil it with half an onion, 1 teaspoon of salt and 500 ml of water for 45 minutes; keep the broth.
2. Wash 700 g of potato greens or jute leaves and chop them as finely as you can, almost to a pulp.
3. Heat 150 ml of red palm oil in a wide pot until it thins and clears, then fry the rest of the onion and 2 chopped tomatoes for 10 minutes.
4. Add the beef and 200 g of flaked smoked fish and turn them in the oil for 5 minutes.
5. Add the greens with the reserved broth and simmer uncovered for 30 to 40 minutes, stirring now and then.
6. Stir in 1 whole scotch bonnet and 2 tablespoons of ground crayfish, season with salt and cook 10 minutes more; the sauce is ready when the red oil separates and floats on top.
7. Serve hot over rice, or with fufu or dumboy eaten by hand.

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