Nigeria We had a traditional Nigerian beef and spinach stew called Efo Egusi. It was slow cooked all day and served with couscous, and it was beautiful! We followed it up with a real Nigerian recipe for mango and banana sundae (how they make vanilla ice-cream in the desert of Nigeria I don't wish to ask, but it was in a Nigerian cookbook so we'll go with it). The computer was on the blink so we listened to Paul Simon's Graceland c.d, which I thought was very resourceful given the circumstances! We could sure do with some more comments to revive our enthusiasm...
posted by prendyfamily @ 8:28 pm
2 Comments:
Yum, the Nigerian sundae sounds great!
Sure am looking forward to coming up on Sunday for a very New Zealand dinner....!
Hi guys, it was cool seing you yeaterday. I noticed that the biggest gaps on your map were in Africa, so I looked up this recipe from Liberia. It could be a slow-cooker recipe. It's pretty meaty, so Carter should like it, but plenty of scope to add more veges and mopping bread! It has an interesting story behind its name too.
PALAVER SAUCE
Beef and Spinach (Liberia)
Yield: 8 portions
Palaver Sauce is actually not a sauce at all but a stew. In Ghana it is made with a combination of meats, fish, and greens with tomato paste and is called Palaver Sauce or Kontonmire Stew. The name itself has interesting origins; "Palaver" (or Palava in Ghana) means a long-winded debate or quarrel. It seems that the first Palava Sauces were made with greens which had long ropey stems. As a large group of people stood arround the stew the first to ladle out his portion would invariably slap his neighbor with one of the long stems, provoking a quarrel, and much talk and discussion would follow. The greens are now finely cut, but the name remains.
In a 1-gallon pot:
Simmer: 2 lbs. STEW BEEF cut in 1/2-inch cubes (or use half beef and half chicken) in
2 quarts WATER and
1 Tbs. SALT until meat is half cooked.
Add: 4 cups COLLARD GREENS, chopped finely
2 cups SPINACH, chopped finely.
Simmer gently until meat and greens are cooked (about 15 minutes).
Add 1 Ib. BONED SMOKED FISH.
Cook for five minutes. All water should be absorbed.
Add: 1 cup ONIONS, chopped finely and sauteed lightly in
1/2 cup VEGETABLE or PEANUT OIL with
1 or 2 small HOT PEPPERS (or 1 tsp. crushed red pepper).
Correct the Seasonings
Simmer five minutes longer.
Serve with white rice.
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