Palaver Sauce Recipes

PALAVER SAUCE

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.

PALAVER

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.