Entree: Liberia – Palava Sauce (A hearty Liberian one-pot stew of leafy greens cooked in palm oil with smoked fish and spiced tomato gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small Scotch bonnet or habanero pepper, seeded and minced (or to taste)
- 2 medium tomatoes, chopped (about 1.5 cups / 240 g)
- 2 tbsp (30 g) tomato paste
- 8 oz (225 g) smoked fish (such as smoked mackerel or herring), flaked and bones removed if needed
- 8 oz (225 g) stewing beef or salted beef, cut into bite-size pieces
- 1 cup (240 ml) beef or fish stock (or water)
- 1 lb (454 g) fresh spinach or collard greens, tough stems removed and chopped
- 2 tbsp (30 g) ground dried shrimp or crayfish (optional)
- 1/4 cup (60 g) ground roasted peanut (optional, for thickening)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. Heat the palm oil in a large heavy pot over medium heat until shimmering. Add the chopped onion and cook until softened and slightly golden, about 5–7 minutes.
2. Add the minced garlic and Scotch bonnet pepper and cook 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste and cook until the tomatoes break down and the mixture thickens, about 6–8 minutes.
3. Add the stewing beef to the pot and brown briefly, then pour in the stock. Bring to a simmer, reduce heat to low, cover, and cook until the beef is nearly tender, about 30–40 minutes. If using salted beef, soak beforehand to reduce saltiness and adjust cooking time as needed.
4. Stir in the flaked smoked fish and ground dried shrimp if using. Mix well into the sauce and simmer 5 minutes to marry flavors.
5. Add the chopped greens in batches, stirring to wilt them into the stew. Cover and cook until the greens are tender, about 10–15 minutes.
6. If using ground roasted peanut, stir it in now to thicken the sauce; simmer 3–5 minutes. Season with salt and black pepper to taste.
7. Serve hot over steamed rice, fufu, or cassava, spooning generous amounts of Palava Sauce and its rich juices over the starch.