Palaver Recipes

CHICKEN PALAVA

Chicken Palava image

Chicken palava is a Liberian recipe of chicken in a sauce that combines mainly green vegetables, often spinach and okra, but mlokhia is sometimes added too.

Provided by Vera Abitbol

Time 1h5m

Number Of Ingredients 17

Ingredients

4 chicken breasts (, cut into strips)
3 cloves garlic (, crushed)
2 tablespoons butter
2 tablespoons peanut oil ((or palm oil))
2 scallions (, thinly sliced)
4 tomatoes (, peeled, seeded and chopped)
2 tablespoons peanut butter
2½ cups chicken stock
1 sprig thyme
½ teaspoon ground ginger
½ lb spinach (, chopped)
½ lb Jew's mallow ((mlokhia))
1 green chili pepper (, seeded and minced)
2 tablespoons peanuts (, coarsely ground)
2 tablespoons pumpkin seeds
Salt
Pepper

Steps:

In a bowl, combine garlic and chicken. Add salt and pepper.
Melt the butter in a pan and sauté the chicken over low heat, turning the pieces over. Set aside.
In a saucepan, heat the oil. Sauté the onions and tomatoes over medium / high heat for 5 minutes, until they soften.
Reduce heat and add peanut butter and half of the chicken stock. Stir well.
Cook for 3 minutes, stirring constantly to prevent the peanut butter from burning, then pour the remaining broth, thyme, ginger, spinach, Jew's mallow, ground peanuts and chili pepper. Add salt and pepper.
Add the chicken to the mixture and cook over medium heat for about 20 minutes. If necessary, increase the heat toward the end to reduce the liquid.
Sprinkle with pumpkin seeds before serving.

PALAVER

Palaver image

This can be used as a sauce for meats, or even vegetables, it works wonderfully on its own as a side dish. Try dipping corn dodgers (recipe also posted) into this!

Provided by skat5762

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs fresh spinach
1/4 cup peanut oil
1 large onion
8 cloves
1 teaspoon minced fresh ginger
1/2 cup tomato sauce
1/8 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
sea salt

Steps:

Rinse the spinach thoroughly; stem and tear into 3-inch pieces.
Set aside.
In a non-aluminum saucepan, heat the peanut oil over medium heat.
Cut the onion in half, then quarter.
Separate layers, and add to oil.
Crush cloves and sprinkle over onion, stirring occasionally, until onion begins to soften.
Add ginger and stir.
Add tomato sauce, 1 cup water, and cardamom.
Cook at a bubbly simmer for 4 minutes to merge flavors.
Add cayene, stir, then add spinach, a handful at a time, stirring after each addition.
Cover pot and simmer for 30 minutes, or until spinach is tender.
Add salt to taste and serve warm.

Nutrition Facts : Calories 149.4, Fat 10, SaturatedFat 1.7, Sodium 287.3, Carbohydrate 12.4, Fiber 5.7, Sugar 2.9, Protein 7

PALAVER SAUCE

Palaver Sauce image

Typically, Palaver Sauce includes fresh beef, smoked pork or fish, and dark green leaves. In West Africa, these leaves might be "platto", "bologi," or bitter leaf. A good substitute is spinach. African natives coined "palaver" in the 19th century when European traders would parley or barter for goods. From "Classic International Recipes".Although I rarely post recipes without trying them, in this case I did. I decided to make this today, and would like to suggest the following: I had 1 lb of stew meat, and 1 smoked pork hock was plenty...the smokey flavor was good with that, so I have reduced the pork hocks to 2 instead of 3. I used spinach, but really feel this could use a stronger green, like collards or kale. I'm adding this to the ingredient list. I've also added some garlic. I've tried to stay true to the African recipe, and feel I have done so..just made a few improvements. Add finishing salt if needed....depends on your pork hock and how salty it is!

Provided by breezermom

Categories Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs beef stew meat, cut into 1 inch pieces
2 smoked pork hocks (only use one if it is large! Also, you could substitute some really great smoked bacon or salt pork )
1 cup water
2 lbs fresh spinach, torn into pieces (if you can find platto or bologi, use that...I recommend that if you can't find platto or bologi, th)
2 medium onions, finely chopped
2 garlic cloves, minced
2 large tomatoes, peeled and chopped
1 tablespoon gingerroot, grated (may use 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
2 tablespoons peanut oil
2 hard-cooked eggs, chopped
hot cooked rice (optional)
finishing salt, to taste

Steps:

In a large saucepan or Dutch oven, combine beef, pork hocks, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer about 50 minutes, or until the beef is just tender.
Remove pork hocks; cool slightly. Cut meat from the bones; discard the bones and return the meat to the Dutch oven.
In a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well.
In a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown.
Stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. Cook, uncovered, for 30 minutes, stirring occasionally.
If desired, serve over hot cooked rice in soup bowls.

Nutrition Facts : Calories 242.1, Fat 10.4, SaturatedFat 3.3, Cholesterol 119.2, Sodium 200.5, Carbohydrate 9.3, Fiber 3.6, Sugar 3, Protein 30.3

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