Palava sauce

1. Prepare the Vegetables:

If using kontomire (cocoyam leaves), boil them for about 5-7 minutes to soften them. Drain and chop them finely. If using spinach, you can skip the boiling step and just chop them.

1. Heat the Oil:

o In a large pot, heat the palm oil or vegetable oil over medium heat.

1. Sauté Aromatics:

Add the chopped onions, garlic, and ginger to the oil. Sauté until the onions become translucent and aromatic.

1. Add Tomato paste

Add tomato paste. Stir well to combine. Add water to loosen it up

1. Add Tomatoes and Peppers:

Stir in the blended tomatoes and Scotch bonnet peppers (if using). Cook for about 5-7 minutes until the tomatoes break down and form a thick sauce.

1. Add Fish and Seasonings:

Stir in the smoked fish or tuna and cowhide(wele), season with salt and stock cubes. Let the mixture simmer for about 10 minutes to allow the flavors to meld.

1. Add melon seed (egusi):

Stir in melon seed. Add a bit of water to loosen it up Cook for 3mins

1. Add the Vegetables:

Stir in the chopped spinach or kontomire. Cook for another 5-10 minutes, until the greens are tender and the sauce is well combined. Add more water or broth if needed to reach your desired consistency.

1. Adjust Seasoning and Serve:

Taste the sauce and enjoy