Recipe: You know you’re home when you’re served this meal!

You know you’re home when you’re served this meal! Kinorah from Telande says, “Palava Sauce is a Ghanaian delicacy made from cocoyam leaves. Every home has their own recipe for palava sauce.

Some prefer to use a variety of proteins like beef, tuna, koobi, kako, wele etc. Today I decided to keep it basic and healthy by using our local deep smoked salmon. It has an amazing aroma and a tasty smoky flavour.

I then added pumpkin seeds (egusi) to give it body and a nutty flavour. Palava sauce could be served with a whole lot of side dishes like rice, plantain, yam and more.”

How did Palava Sauce get its name? Tell us if you know, and stay tuned for even more recipes from Telande.

INGREDIENTS

• 1/2 Cup Egusi.

• 1 Large Smoked Salmon.

• 3 Tomatoes.

• 2 Large Onions.

• Ginger.

• Cocoyam Leaves (Nkontomire)

• Garlic.

• 3 Red Chillies.

• Palm Oil.

• Momoni.

• 1 MAGGI Shrimp Tablet.



METHOD

• Wash the leaves thoroughly with lukewarm water.

• Cut the Nkontomire/cocoyam leaves into strips.

• Slice up 1 onion.

• Blend tomatoes, 1 onion, pepper, ginger, and garlic together.

• Pour oil into a saucepan and set on medium high heat.

• Add the sliced onions and momoni, and stir fry for about 2 to 3 minutes.

• Add blended ingredients and allow to cook for about 5 minutes. And then add the smoked cleaned salmon.



• Add MAGGI Shrimp Tablet for seasoning.

• Allow the stew to simmer down for about 10 minutes, for the sauce to reduce by an inch.

• Mix egusi with 3/4 water into a paste, add to stew and allow it to simmer for a couple of minutes before stirring to create texture (Allow to cook for another 3 minutes).

• Add the Nkontomire/cocoyam leaves and stir under a low heat. Allow slowing cook for about 5 minutes.

Serve with yam, plantain, rice, cocoyam etc.