Palaver Sauce
If you've got beef or goat meat, cut into chunks, frozen tilapia or cod fillet, cut into pieces and fresh spinach or other leafy greens, chopped, you're most of the way to this beef: about 75 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the meat chunks with salt, place them in a pot with half of the chopped onion, the ginger and just enough water to cover, then bring to a simmer and cook covered for about 35 to 40 minutes until the meat is tender, topping up the water as needed.
- Wash the chopped greens well, then blanch them in boiling water for 2 minutes, drain and squeeze out the excess liquid to keep the finished sauce from becoming watery.
- Heat the palm oil in a wide pot over medium heat, add the remaining onion and the garlic and fry for 3 to 4 minutes until softened and aromatic.
- Stir in the tomato paste and chopped tomatoes with the crushed dried chile and cook down for about 8 minutes, stirring, until the mixture thickens and the raw tomato edge mellows.
- Add the cooked meat with its broth and the flaked smoked fish, then simmer for 10 minutes so the flavours blend; gently lay the fish fillet pieces on top and cook for 8 to 10 minutes until the fish is opaque, flakes easily and reaches an internal temperature of 70 C.
- Fold in the blanched greens and simmer uncovered for a further 8 to 10 minutes, stirring occasionally, until everything is well combined and the oil rises to the surface.
- Taste and adjust the salt and chile, then serve the palaver sauce hot with boiled rice, yam or fufu.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Palaver Sauce take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Palaver Sauce is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Palava sauce w- cocoyam leaf (5612472154).jpg by benketaro from San Francisco, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.