A hearty, oil-rich stew of dark leafy greens cooked with smoked fish, crab, and ground melon seeds in palm oil.
Instructions
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1
Heat palm oil in a large pot. Sauté onions until translucent.
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2
Add smoked fish and crab. Cook 5 minutes.
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3
Mix ground egusi with water to form a paste. Add to pot and stir until thickened.
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4
Add chopped greens, peppers, and bouillon. Stir well.
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5
Cover and simmer 25 minutes until greens are tender and sauce is thick.
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6
Season with salt and serve with rice or fufu.
Did You Know?
The name "palava" means trouble or commotion — because the stew is so delicious it can cause arguments over who gets the last serving.
The Story Behind Palava Sauce
Palava sauce is a cornerstone of Liberian home cooking, blending leafy greens with the protein richness of dried seafood. It reflects the coastal and agricultural duality of Liberian life, where forest greens meet ocean catch in a single pot.
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