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Palava sauce recipe
- Cuisine:
Palava sauce is a dish made with molokheya, a leafy deeply green vegetable from the mallow family. It is readily available at Middle Eastern supermarkets and specialty shops in frozen form. Red palm oil is the key ingredient and is not easy to access. Portuguese, South American, Spanish and Brazilian shops will stock it, as will African stores.
Ingredients
1 pkt frozen molokheya
4 chicken pieces
300 – 500 gr dried fish – all bones removed (see recipe)
300-500 gr dried chicken – bones removed (see recipe)
4 cups water
1 onion chopped
1 red chilli, chopped finely
1 cup red palm oil
2 Maggi stock cubes
Preparation
In a large saucepan, place the chicken pieces, the dried fish and chicken, stock cubes and water.
Bring to the boil and simmer until the chicken is cooked, and the dried meats are tender.
In a mortar and pestle, pound the chilli and onion to a paste.
Add the onion paste to the stew, stirring in and continue to cook for 10 minutes.
Add the red palm oil and molokheya and simmer over low heat, uncovered, until the sauce reduces to thick gravy.
Serve with rice or fufu (see recipe).
If you enjoyed this Palava sauce recipe then browse more sauce and dressing recipes and our most popular hainanese chicken rice recipe.
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