Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, palaveer sauce and fish. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Palaver sauce (also spelled palava sauce) is a Ghanaian green leaf stew which often consists of a mixture of meat and dried fish, cooked in one pot along with lush green leafy vegetables such as taro leaves, spinach or amaranth leaves (callaloo). The ground seeds of bitter melon are also added. These seeds are known as agushie in Ghana or egusi in Nigeria.
Palaveer sauce and fish is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Palaveer sauce and fish is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook palaveer sauce and fish using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Palaveer sauce and fish:
- Make ready 2 lb fish( cod, halibut)
- Get 44 oz can crushed tomato
- Make ready 1 cup garlic cloves
- Get 1 onion
- Prepare 4 red chile peppers
- Make ready 1 red palm oil or oil with 4 teaspoons of tumeric or paprika
- Take 1 season salt
- Make ready 1 old bay seasoning
- Make ready 1 ginger
- Get 16 oz thawed frozen spinach
- Take 16 oz thawed frozen greens
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! Palaver sauce is a favorite in many West African Cuisine- Ghana, Liberia, Sierra Leone, Cameroon and Nigeria. Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria.
Instructions to make Palaveer sauce and fish:
- 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
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. One theory is that when the stew was first made, with long, ropey greens, people would start quarrels by. Palaver sauce is a favorite in many West African Cuisine- Ghana, Liberia, Sierra Leone, Cameroon and Nigeria. The name of the soup struck curiousity and i had to research about it and according to Wikipedia, "the stew was first made, with long, ropey greens, and people would start quarrels by slapping each other with the greens from their stew.
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