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Ghanaian Palava Sauce

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.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.