- 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
- 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.
- Add the meat to the pot and cook until browned on all sides.
- Stir in the diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes begin to soften.
- Add the mixed leafy greens, okra, pumpkin or squash, and eggplant to the pot. Mix well to combine.
- 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.
- 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.
- Remove the scotch bonnet pepper before serving.
- 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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