.jpg) Ghanaian palaver sauce | |
| Alternative names | Palava sauce |
|---|---|
| Type | Stew |
Palaver sauce orpalava sauce orplasas is a type ofstew widely eaten inWest Africa, includingGhana,Liberia,Sierra Leone[1][2] The wordpalaver comes from thePortuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew.[3] One theory is that the spices used in the stew mingle together like raised voices in an argument.[1] It has been thought of as having the power to calm tensions, or to cause them.[2] Other names for the dish includekontonmire,kentumere,nkontommire andpla'sas.[1][3][4]
It has regional variations and can containbeef,fish,shrimp,pepitas,cassava,taro (cocoyam) leaves, andpalm oil. It is served with boiledrice,potatoes,garri,fufu oryams.[1][2] Outside ofAfrica,spinach is often used as a substitute for other greens.[3] The leaves used to make this soup in Liberia are calledmolokhia ormulukhiyah leaves.
The name "palava sauce" is said to originate from the people ofElmina.[5][6]
Kontomire stew is a stew made fromcocoyam leaves (known in the Akan language as "kontomire"), commonly prepared in the home and very popular inGhanaian cuisine.[7] InGhana, kontomire stew is served with variety of dishes,[8][9] including steamed rice, cooked yam and plantain.[10]
The meat is first cut into small pieces and is fried in palm oil in a pan, and to the pan is added onion, pepper and chilli. Next is added the fish, dried or smoked, previously moistened and cut in chunks. The vegetables are sliced and incorporated into the cooking pan (spinach leaves or bean leaves,cabbage,kale,okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It may be served with white rice.
In Ghana, the stew consists primarily of:
