• 1 pound meat (chicken, beef, or goat), cut into bite-sized pieces
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons red palm oil or vegetable oil
  • 4 cups mixed leafy greens (spinach, collard greens, kale, or taro leaves), chopped
  • 1 cup okra, sliced
  • 1 cup pumpkin or squash, diced
  • 1 cup eggplant, diced
  • 2 cups vegetable or chicken broth
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 scotch bonnet pepper, whole (optional, for heat)
  • 1 teaspoon ground crayfish or shrimp powder (optional, for flavor)
  • Salt and pepper to taste


  1. Heat the palm oil or vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
  2. Add the meat to the pot and cook until browned on all sides.
  3. Stir in the diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes begin to soften.
  4. Add the mixed leafy greens, okra, pumpkin or squash, and eggplant to the pot. Mix well to combine.
  5. Pour in the vegetable or chicken broth. If desired, add the whole scotch bonnet pepper for heat and the ground crayfish or shrimp powder for additional flavor.
  6. Reduce the heat to low, cover the pot, and let the Palava Sauce simmer for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally and adjust the seasoning with salt and pepper to taste.
  7. Remove the scotch bonnet pepper before serving.
  8. Serve the Palava Sauce hot over cooked rice or with fufu (a traditional West African staple made from cassava, yam, or plantain).

Palava Sauce is a hearty and nutritious dish that showcases the rich flavors of Liberia. Enjoy this traditional Liberian recipe!



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