Palaver Sauce Food
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
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