Palava RecipeOrigin: Liberia Period: Traditional |
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This is the classic Liberian version of the traditional West African Palaver Sauce, whose name derives from the the parley between European explorers and African natives. In this Liberian version, of course, you have lots of hot chilli peppers and ginger as well as the more typical West African greens. Ingredients
675g stewing beef, cut into 3cm cubes 
Palava Preparation:Method:Place the chillies and ginger in a pestle and mortar with about 1/4 the onion and pound to a paste. Now add the tomatoes and pound everything until smooth. Thoroughly was the dried fish, flake into pieces and remove as many bones as possible. In the meantime, boil the beef in about 200ml water with the Maggi cube, black pepper and salt until tender (cover the pot and allow to simmer for about 50 minutes). Drain the beef and keep the stock. Add the oil to the pot and use to fry the remaining onion for 5 minutes then add the chilli paste and fry for 5 minutes more before adding the dried fish, the bitterleaf and the beef. Pour in the reserved beef stock and make up to about 500ml with water. Bring to a boil, reduce to a simmer then cover the pot and continue simmering until the greens are tender (about 15 minutes). Cook over low heat, stirring often, until the dish has a thick sauce-like consistency Serve with Dumboy, FuFu or boiled rice. |
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