Most Ghanaians will probably also agree that Palava Sauce is one of the most sort after dishes in restaurants in Ghana.
That may be because of its versatility in eating it. Locally made from palm fruit oil, agushie (melon seeds) and nkontomie (cocoyam leaves), this sauce perfectly compliments boiled yam, plantain, rice, gari, and even banku. Yes, banku. One of my sister’s absolutely enjoys her palava sauce with banku and she’s not alone on this not so common combination.
For me, I love it best with boiled yam or green plantain. For this recipe, I have omitted the use of meat protein because, nkontomire is naturally rich in protein and the agushie as well. So, this recipe is perfect for anyone looking to enjoy some vegan and vegetarian friendly Ghanaian food. You can, of course, add any cooked protein of choice if need.
I hope you enjoy this recipe. It serves a family of four and can be simply cut into two portions by slashing the ingredients into two.
All you need
1-2 cups of red palm fruit oil
200 g of Kats super trio blend
1 tsp of chili powder/flakes(optional)
1 tsp each of white pepper, ground nutmeg, ground cloves, and cinnamon
300 g of ground agushie
1 kg of cocoyam leaves or spinach leaves.
½ of a medium-sized onion
Salt to taste
How to make Palava Sauce
Add palm fruit oil to a frying pan over medium heat.
Include Kat’s super trio, chili powder, and spices.
Stir fry for a minute or two.
Mix a bit of salt and bits of water to the agushie in a separate bowl to form a semi-thick paste. The paste should be thick but easy to pour also.
Pour the agushie paste to the cooking sauce sparingly.
Cover and allow to cook for 1-10 minutes stirring occasionally. Covering it at this sage is relevant as the heat trapped and the salt helps the agushie paste to cuddle into scramble like texture.
PS: If using fresh nkontomire leaves, prep by cutting the leaves into long strands. If using spinach leaves, also cut into strands depending on the sizes of the leaves: not need to cut if using baby spinach leaves. You can also use frozen nkontomire or spinach leaves, fully thawed before using.
Add in nkontomire or spinach leaves and sliced onion, stir together, cover and allow to cook for 7-10 minutes. Occasionally stir and check for salt or if needed more spices. The onion at this should be just tender with a bite to it. This adds more texture and contrast to the palvava sauce. Pair it with boiled rice, yam, plantain, potatoes, or even go wild and explore with your taste buds.
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