Palaver Food

PALAVER SAUCE

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.

CHICKEN PALAVA

Steps:

• In a bowl, combine garlic and chicken. Add salt and pepper.
• 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.
• Reduce heat and add peanut butter and half of the chicken stock. Stir well.
• Cook for 3 minutes, stirring constantly to prevent the peanut butter from burning, then pour the remaining broth, thyme, ginger, spinach, Jew's mallow, ground peanuts and chili pepper. Add salt and pepper.
• Add the chicken to the mixture and cook over medium heat for about 20 minutes. If necessary, increase the heat toward the end to reduce the liquid.
• Sprinkle with pumpkin seeds before serving.

PALAVER

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.