Palava SauceSpinach and Smoked Fish Stew

Name: Palava Sauce (Spinach and Smoked Fish Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Liberia
Ingredients: 500 g Spinach (finely chopped); 200 g Smoked Fish (cleaned and flaked); 400 ml Water; 1 pcs Bouillon Cube; 60 ml Red Palm Oil; 150 g Onion (finely chopped); 10 g Garlic (crushed); 1 pcs Scotch Bonnet Chili (finely chopped); 4 pcs Egg; 6 g Salt

A hearty greens sauce cooked with palm oil, smoked fish, and eggs until thick and savory. This home-style Liberian dish is comforting, deeply flavored, and commonly served with rice.

Prep

20m

Cook

30m

Serves

Regional versions

Compare how this dish changes by country.

Liberia
Togo

Estimated

Nutrition

Per serving

313kcal

Calories

20g

Protein

22g

Fat

10g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sauce

500g
Spinach (finely chopped)
200g
Smoked Fish (cleaned and flaked)
400ml
Water
1pcs
Bouillon Cube

Base

60ml
Red Palm Oil
150g
Onion (finely chopped)
10g
Garlic (crushed)
1pcs
Scotch Bonnet Chili (finely chopped)

Finishing

4pcs
Egg

Seasoning

6g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the red palm oil in a pot over medium heat. Add the onion and cook until softened.
02
Stir in the garlic and scotch bonnet chili and cook briefly until fragrant.
03
Add the spinach and cook until it starts to wilt. Pour in the water and add the bouillon cube.
04
Cover and simmer for 10 to 12 minutes, until the greens are tender and the liquid has reduced slightly.
05
Add the smoked fish and simmer until the fish flavors the sauce.
06
Crack the eggs over the simmering sauce, cover, and cook for 8 to 10 minutes, until the whites and yolks are set and the eggs reach 71°C (160°F).
07
Add the salt, then serve hot.

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