Hello and welcome to The Cooking Wardrobe. Today I am very excited to showcase a dish that I think should have been the very first food post on my blog. I can confidently say that cassava leaves palava sauce is the most popular dish in Sierra Leone. I am yet to meet a Sierra Leonean who doesn't
like love this dish.
As with most of my dishes, you can use any meat or fish of your choice, I am using lamb necks and king fish in this recipe. This is how I cook it for my family, maybe you might want to give your family this experience too, so take a deep breath, calm down and let's get cooking, after all it's not as hard as you might think.
You will need:
|In a sauce pan over high heat, add meat and water and boil till tender (about 20 minutes), then add ogiri and minced cassava leaves and cook for 10 minutes|
|Then add palm oil and cook for 10 minutes|
|Then add peanut butter and cook for 10 minutes|
|lower heat, add fish, chilli, onions and stock cubes and simmer for 15 minutes.|
(Note that at this point, I normally add okra to bind the sauce together but I didn't in this recipe because the peanut butter had already thickened the sauce)
|Finally add beans and simmer for 10 more minutes.|
|Serve with steamed rice. Enjoy.|