Palaver Sauce

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 · Large pot · Saucepan · Blender