Text 13011, 117 rader
Skriven 2011-07-04 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: foreign habits 552
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I've learned enough to satisfy me and I'm moving on to the next
 JW> country on my list.

 ML> Liberia?

How'd you guess? Yep, that's how I spent Sunday. Not surprisingly,
it's a neat blend of traditional West African and the American
South. Just grabbed, not formatted yet:

--MM

Palaver Sauce

1/2 c palm or vegetable oil
2 pounds of stew meat or chicken, cut into bite-sized pieces
beef stock (or water)
3 c fresh or dried bitterleaf or platto*
1 pound dried, salted, or smoked fish (cod or herring) 
2 onions, finely chopped
4 ripe tomatoes, chopped and mashed 
1 chile pepper, chopped 
salt, black pepper, cayenne pepper or red pepper 
1 cup egusi roasted and ground or 
shelled pumpkin or sesame seeds, roasted and ground 
1 tablespoon fresh ginger root, grated or 
1/2 teaspoon grated nutmeg 
okra 
1 cup fresh shrimp or
1/2 c cup dried shrimp 
1/2 c cooked ham, chopped 

*Spinach or similar greens (kale, collards, or turnip greens are
good), or a combination of these

An African stew made from greens and meat. In Ghana, this dish is
also called Kontonmire, Kentumere, or Nkontommire, named for the
leaf of the cocoyam (taro) plant which is used for the greens. 

If you are using dried or fresh bitterleaf: Wash it in cold water,
rinsing several times, and allow it to soak for at least a few
hours, then chop it into pieces.

If you are using spinach leaves: Clean and chop them immediately
before cooking the soup.

If you are using any other greens (such as kale or collard greens):
Clean, chop, and parboil them briefly before cooking the soup.

If you are using dried/salted fish: Soak it in water for an hour or
two, then cut the fish into pieces and remove any skin or bones.

Heat the oil in a large dutch oven or covered pot. Fry the meat
until it is partially done, and then add a few cups of broth, stock,
or water. Reduce heat. Simmer.

Add the bitterleaf (or greens, or spinach) to the pot. Stir and
simmer for several minutes more.

Add the fish to the pot, along with the onion and tomatoes, and any
hot chile pepper, salt, and red or black pepper you like. Cover the
pot and continue to cook over low heat.

When the greens seem tender, add the remaining ingredients. (Egusi
or okra help it to thicken. The egusi, pumpkin seeds, or sesame
seeds should be crushed or ground before they are added.)

Cook over low heat, stirring often (do not add any more liquid)
until it is a thick sauce-like consistency.

Serve with Banku, Kenkey, Fufu, or Rice.

Palaver 'Sauce' is a good example of the English word "sauce" used
to describe something that is more like a soup or stew. 

Platto, bologie, and bitterleaf all appear in various Palaver Sauce
recipes. Spinach is usually substituted outside of Africa.

From: www.congocookbook.com

(When I was in college I had a Nigerian roommate one year. Chris
used beef shot ribs, ham hocks and chicken drumsticks in water, and
made steamed spinach sprinkled with crushed peanuts and a tomato
sauce separately in three pots. No chilies or fish. The guys we knew
from Ghana used tons of chilies in theirs.- JW)

---

--MM

West African greens info

platto
bologie
ndole

platto = jute, used in palaver sauce and check rice. Same plant as
Egyptian/Middle Eastern Molokhia.

bologie = an amaranth species

ndole = bitterleaf, various Veronia species, medicinal and culinary
uses.

From: various web sites

---

Cheers

YK Jim

... I was busy alphabetizing my Scotch this morning

___ Blue Wave/QWK v2.20
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)