Palava Sauce

About This Recipe

Palava Sauce — sometimes called palaver sauce — is a classic Liberian everyday stew made with finely chopped spinach or sweet potato leaves cooked in palm oil with smoked fish, dried shrimp, and spices. The combination of bitter greens and smoky, briny seafood creates an intensely savoury sauce that is ladled generously over steamed white rice.

Ingredients

Serves 4

• 4 cupsfresh spinach or sweet-potato leaves, finely chopped
• 200 gsmoked fish, flaked
• 3 tbspred palm oil
• 1 largeonion, sliced
• 2 tbspground dried shrimp
• 2 wholescotch bonnet peppers, sliced

Instructions

1. 1

   Sauté aromatics

   Heat palm oil in a wide pot over medium heat. Add onion and scotch bonnets, fry 5 minutes until softened.

2. 2

   Add seafood

   Stir in flaked smoked fish and ground dried shrimp. Cook 3 minutes, stirring to combine.

3. 3

   Add greens

   Add the chopped greens and stir well. Pour in ½ cup water, season with salt, cover, and simmer 20 minutes, stirring occasionally, until greens are tender and sauce thickened.

4. 4

   Adjust and serve

   Taste and adjust seasoning. Serve over steamed white rice.

Variations

• •

  Add chunks of beef or goat alongside the fish.

• •

  Use collard greens or kale if sweet-potato leaves are unavailable.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps refrigerated 3 days. Freezes well for 1 month.

Frequently Asked Questions