PALAVER
This can be used as a sauce for meats, or even vegetables, it works wonderfully on its own as a side dish. Try dipping corn dodgers (recipe also posted) into this!
Provided by skat5762
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the spinach thoroughly; stem and tear into 3-inch pieces.
- Set aside.
- In a non-aluminum saucepan, heat the peanut oil over medium heat.
- Cut the onion in half, then quarter.
- Separate layers, and add to oil.
- Crush cloves and sprinkle over onion, stirring occasionally, until onion begins to soften.
- Add ginger and stir.
- Add tomato sauce, 1 cup water, and cardamom.
- Cook at a bubbly simmer for 4 minutes to merge flavors.
- Add cayene, stir, then add spinach, a handful at a time, stirring after each addition.
- Cover pot and simmer for 30 minutes, or until spinach is tender.
- Add salt to taste and serve warm.
Nutrition Facts : Calories 149.4, Fat 10, SaturatedFat 1.7, Sodium 287.3, Carbohydrate 12.4, Fiber 5.7, Sugar 2.9, Protein 7
PALAVER SAUCE
Typically, Palaver Sauce includes fresh beef, smoked pork or fish, and dark green leaves. In West Africa, these leaves might be "platto", "bologi," or bitter leaf. A good substitute is spinach. African natives coined "palaver" in the 19th century when European traders would parley or barter for goods. From "Classic International Recipes".**Although I rarely post recipes without trying them, in this case I did. I decided to make this today, and would like to suggest the following: I had 1 lb of stew meat, and 1 smoked pork hock was plenty...the smokey flavor was good with that, so I have reduced the pork hocks to 2 instead of 3. I used spinach, but really feel this could use a stronger green, like collards or kale. I'm adding this to the ingredient list. I've also added some garlic. I've tried to stay true to the African recipe, and feel I have done so..just made a few improvements. Add finishing salt if needed....depends on your pork hock and how salty it is!**
Provided by breezermom
Categories Pork
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, combine beef, pork hocks, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer about 50 minutes, or until the beef is just tender.
- Remove pork hocks; cool slightly. Cut meat from the bones; discard the bones and return the meat to the Dutch oven.
- In a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well.
- In a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown.
- Stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. Cook, uncovered, for 30 minutes, stirring occasionally.
- If desired, serve over hot cooked rice in soup bowls.
Nutrition Facts : Calories 242.1, Fat 10.4, SaturatedFat 3.3, Cholesterol 119.2, Sodium 200.5, Carbohydrate 9.3, Fiber 3.6, Sugar 3, Protein 30.3
PALAVER CHICKEN
From the Food and Cooking of Spain, Africa and the Middle East. Reportedly the name of this dish came from all of the arguments that surrounded the right way to cook it. Can also be made with beef or fish or a different type of green vegetable.
Provided by pattikay in L.A.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cut chicken into thin slices, place in a bowl and stir in garlic and a little salt and pepper.
- melt the butter in a large frying pan and fry the chicken over medium heat, turning once or twice to brown evenly.
- transfer to a plate using a slotted spoon and set aside.
- heat the oil in a large pan and fry the onion and tomatoes over high heat for 5 minutes, till soft.
- reduce the heat, add the peanut butter and half of the stock and blend together well.
- cook for 4-5 minutes, stirring all the time to prevent the peanut butter burning, then add the remaining stock, thyme, spinach, chili and seasonings.
- stir in the chicken slices and cook over medium heat for 10-15 minutes till chicken is cooked through.
- pour the chicken mixture into a warmed serving dish and serve with boiled yams and/or rice.
Nutrition Facts : Calories 458.3, Fat 21.3, SaturatedFat 6.6, Cholesterol 118.5, Sodium 453.2, Carbohydrate 18.6, Fiber 4.4, Sugar 8.6, Protein 49.1
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PALAVER SAUCE 2 WAYS - CHEF'S MANDALA
From chefsmandala.com
3.3/5 (3)Total Time 2 hrsCategory EntreeCalories 330 per serving
- Put the meat cubes in a large pot with a ½ teaspoon salt and 1 cup water. Sprinkle ¼ cup of the onions, the garlic, and ¼ teaspoon of the ground red pepper over the meat. Bring to a boil, lower the heat, cover, and steam for 10 minutes to tenderize and flavor the beef.
- After 10 minutes, add the rest of the onion, the rest of the ground red pepper, the tomatoes, tomato paste, fresh or frozen fish, and salted cod, if using, and let it cook together for a few minutes. The fish will break up as it cooks.
- Add the chopped greens, stir well, and let the mixture simmer on medium to low heat, covered, for 15 minutes.
- While the sauce simmers, remove the head, skin, and bones from the smoked fish. Stir the fish into the pot, and let it simmer, uncovered, while preparing the agushi or pumpkin seeds.
CHICKEN PALAVA - AUTHENTIC LIBERIAN RECIPE | 196 FLAVORS
From 196flavors.com
2.3/5 (3)Category Main CourseCuisine African, LiberianTotal Time 1 hr 5 mins
- Melt the butter in a pan and sauté the chicken over low heat, turning the pieces over. Set aside.
- In a saucepan, heat the oil. Sauté the onions and tomatoes over medium / high heat for 5 minutes, until they soften.
PALAVER CHICKEN - GHANIAN CHICKEN PEANUT STEW
From globalkitchentravels.com
5/5 (1)Total Time 40 minsCategory Chicken RecipesCalories 271 per serving
- Cut the chicken breast fillets into thin slices. Place in a bowl and stir in the garlic and a little salt and pepper.
- Melt the butter in a large frying pan and fry the chicken over a medium heat, turning once or twice to brown evenly. Transfer to a plate using a slotted spoon and set aside.
- Heat the oil in a large pan and fry the onion and tomatoes over a high heat for 5 minutes, until soft.
GHANAIAN PALAVA SAUCE RECIPE - VENISON OR LAMB …
From honest-food.net
5/5 (6)Total Time 2 hrs 20 minsCategory Lunch, Main CourseCalories 322 per serving
- First make the tomato sauce by pureeing everything in a blender. My advice is to add 1/2 a habanero first, puree, then see how you like it. I like it with the full four... Set the sauce aside for now.
- In a soup pot, heat the palm oil over medium heat and cook the onions, stirring occasionally, for 10 minutes. Stir in the venison and cook another 5 minutes, then add the garlic, ginger, and all the spices. Stir well, cover the pot and turn the heat to low. Let this cook gently for 20 minutes, stirring once or twice.
- Now pour in enough water to cover everything, bring it to a simmer and add salt to taste. Add the ground, dried shrimp now, if you are using it. Cook gently with the lid on until the venison is tender, anywhere from 45 minutes to 2 hours.
- Stir in the tomato sauce, cover the pot, and let this simmer 20 minutes. Stir in the agushi and the greens. The stew will seize up a little, so keep stirring until the greens wilt. Cook only until they are tender. Add more salt if you want. Serve with simple steamed rice.
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