palava stew

There are many variations of this traditional spinach (silver beet) dish from West Africa and though no one can agree on its origins—some say it is Nigerian and others claim it comes from Ghana, everyone agrees that this smooth, earthy stew base is delicious.

It is customary in Africa to prepare “one pot” meals such as a stew and the traditional base has been palava sauce. The rich, savory, “herby” flavors in Kilimanjaro’s palava make it perfect for use in chili, stew, soup, gumbo, and crock pot cooking. Our palava has also been crafted so that it contains enough oil in it to saute (perfect for fresh summer vegetables!).

Have a look at some of the delicious things you can do with palava sauce:

Palava Chicken and Peppers
Serves 2-4 people

1/2 medium Red Bell Pepper julienne
1/2 medium Green Bell Pepper julienne
1/2 medium Yellow Bell Pepper julienne
1 tbs vegetable oil
1 lb Chicken breast cut into 1″ strips
1 cup Kilimanjaro Palava Sauce

Sauté Peppers and chicken in oil for 2-3 minuets and add Palava sauce. Bring to simmer and cook for 5 minuets or until chicken is done. Serve with over or pasta.

Palava Spinach
Serves 4-6 people

1 lb chopped Spinach
1 tsp Vegetable Oil
1 cup Kilimanjaro Palava Sauce

Sauté spinach inn oil until wilted. Add Palava Sauce, bring to a simmer and cook for 5 minuets. You can substitute frozen spinach for the fresh. Try this same method with different “greens”. Some kinds of greens require a longer cook time.

Green Beans with Palava Sauce
Serves 2-4 people

1 lb Green Beans
3 cups Water
1 cup Kilimanjaro Palava Sauce

Cook green beans in water until they are half way cooked and drain about half the  water off. Add the Palava sauce and finish cooking to desired tenderness.

Be sure to ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces

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