Ghanaian Palava Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
8 servings
-
Calories
322 kcal
-
Course
Main Course, Lunch
-
Cuisine
African
Ghanaian Palava Sauce
Description
Ghanaian Palava Sauce combines tender venison with a spicy tomato base and aromatic spices including nutmeg, cinnamon, and curry powder. The preparation begins with making a spicy tomato puree blended from onions, garlic, ginger, and habanero peppers, which adds heat and brightness. Venison is cooked slowly in red palm oil alongside aromatics and spices until tender, absorbing earthy and spicy notes. The inclusion of ground dried shrimp or fish sauce introduces umami depth. Just before finishing, ground agushi seeds and chopped greens are stirred in, thickening the stew slightly and adding texture.
This stew delivers a robust, layered flavor with a balance of spicy, savory, and earthy elements. Rather than quick cooking, it needs gentle simmering for up to two hours to achieve a tender and integrated taste profile. It pairs well with starchy sides like rice or fufu to complement the spicy richness.
When preparing, start with a smaller amount of habanero to adjust heat to your preference. Grinding pepitas finely is important if substituting agushi seeds. Keep stirring after adding greens to prevent the stew from seizing and to wilt the greens properly. The recipe relies on traditional ingredients like red palm oil and agushi seeds to create its characteristic flavor and texture.
Ingredients
SPICY TOMATO SAUCE
- 1 white onion chopped, or yellow onion
- 3 cloves garlic
- 2 tablespoons ginger fresh, minced
- 2 cups tomato puree fire-roasted if possible
- 1 to 4 habanero pepper chopped
- salt
STEW
- 3 tablespoons Red Palm Oil or lard or vegetable oil
- 1 onion chopped, large; or yellow
- 2 pounds venison diced
- 3 cloves garlic minced
- 2 tablespoons ginger fresh, minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon thyme dried
- 1 teaspoon curry powder
- 1 tablespoon ground coriander
- 4 hwentia optional, grains of Selim, crushed
- salt
- 1 to 2 tablespoons dried shrimp ground, or fish sauce
- 1 cup agushi See note below, or ground pepitas
- 1/2 pound greens chopped
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 substituting pepitas for agushi seeds, grind them finely in a spice grinder before use.
- Begin with a smaller amount of habanero pepper and adjust according to your desired spice level.
- Stir the stew continuously after adding greens and agushi to prevent it from clumping and to allow the greens to wilt evenly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
