Palava Sauce
Liberia's palava sauce: jute or spinach-like leaves simmered with melon seeds or peanuts, palm oil, smoked fish and meat — the 'palaver' is the argument over the last spoonful. Ingredients: palava leaves (jute), egusi or groundnuts, palm oil, smoked fish, beef, onions, chiles, dried shrimp.
What it is
Liberia's palava sauce: jute or spinach-like leaves simmered with melon seeds or peanuts, palm oil, smoked fish and meat — the 'palaver' is the argument over the last spoonful. Ingredients: palava leaves (jute), egusi or groundnuts, palm oil, smoked fish, beef, onions, chiles, dried shrimp. Recipe: 1) Simmer meats and fish. 2) Add leaves; cook down. 3) Stir in ground seeds to thicken. 4) Finish with palm oil. Serve: over rice — Liberia's most named dish. Flavor: green, nutty, smoky. History: palava sauce is shared with Sierra Leone and Ghana; Liberia's egusi-thick version is its badge. See also: Cassava Leaf (Liberian), GB Soup.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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World Cuisines
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