Ghanaian Palava Sauce
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 servings
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Calories
322 kcal
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Course
Main Course, Lunch
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Cuisine
African
Ghanaian Palava Sauce
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Your meat and greens are variable here, so use what you have. Once made, this keeps well in the fridge for a week. This, some rice, and a some red red beans is a great combination.
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Ingredients
SPICY TOMATO SAUCE
- 1 white or yellow onion, chopped
- 3 cloves garlic
- 2 tablespoons minced fresh ginger
- 2 cups tomato puree, fire-roasted if possible
- 1 to 4 habanero peppers, chopped
- salt
STEW
- 3 tablespoons red palm oil, lard, or vegetable oil
- 1 large white or yellow onion, chopped
- 2 pounds venison, diced
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 tablespoon ground coriander
- 4 hwentia (grains of Selim), crushed (optional)
- salt
- 1 to 2 tablespoons ground, dried shrimp or fish sauce
- 1 cup agushi or ground pepitas (See note below)
- 1/2 pound chopped greens
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Instructions
- First make the tomato sauce by pureeing everything in a blender. My advice is to add 1/2 a habanero first, puree, then see how you like it. I like it with the full four... Set the sauce aside for now.
- In a soup pot, heat the palm oil over medium heat and cook the onions, stirring occasionally, for 10 minutes. Stir in the venison and cook another 5 minutes, then add the garlic, ginger, and all the spices. Stir well, cover the pot and turn the heat to low. Let this cook gently for 20 minutes, stirring once or twice.
- Now pour in enough water to cover everything, bring it to a simmer and add salt to taste. Add the ground, dried shrimp now, if you are using it. Cook gently with the lid on until the venison is tender, anywhere from 45 minutes to 2 hours.
- Stir in the tomato sauce, cover the pot, and let this simmer 20 minutes. Stir in the agushi and the greens. The stew will seize up a little, so keep stirring until the greens wilt. Cook only until they are tender. Add more salt if you want. Serve with simple steamed rice.
Notes
- If you are using pepitas, grind them in a spice grinder for this recipe.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
269mg
(11%)
Potassium
936mg
(27%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3638IU
(73%)
Vitamin C
29mg
(32%)
Calcium
99mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 269mg | 11% |
| Potassium | 936mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3638IU | 73% |
| Vitamin C | 29mg | 32% |
| Calcium | 99mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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