 There are many variations of this traditional West African spinach dish and though there is some disagreement on where it originated-some say Nigeria and other say Ghana-everyone agrees that this smooth, earthy stew base known as Palava is delicious. It is customary in Africa to prepare "one pot" meals such as stew and the customary base of these meals has been Palava sauce. The rich, savory, herby flavors in Kilimanjaro's Palava Sauce make it perfect for use in chili, stew, soup, gumbo, and making just about anything in the crock pot. We've also specially crafted this delicious sauce with enough oil for sauteing (excellent for fresh summer vegetables!"
Have a peek at some of the delicious ways you can use this unique sauce:
Palava Chicken And Peppers
1/2 medium Red Bell Pepper julienne
1/2 medium Green Bell Pepper julienne
1/2 medium Yellow Bell Pepper julienne
1 tbsp vegetable oil
1 lb chicken breast cut into 1" strips
1 cup Kilimanjaro Palava Sauce
Directions:
Saute peppers and chicken in oil for 2-3 minutes and add Palava sauce. Bring to simmer and cook for 5 minutes or until chicken is done. Serve with rice or over pasta.
Palava Spinach
1 lb chopped spinach (fresh or frozen)
1 tsp vegetable oil
1 cup Palava sauce
Saute spinach in oil until wilted. Add Palava sauce, bring to a simmer and cook for 5 minutes.
Try this same method with different "greens". *Some kinds of greens require a longer cook time.
Green Beans With Palava Sauce
1 lb Green Beans
3 cups water
1 cup Palava Sauce
Cook green beans in water until they are half way cooked and drain about half the water off. Add Palava sauce and continue cooking to desired tenderness.
As you can see, our Palava sauce is quite versatile. Just imagine how it can liven up your favorite stew recipe or your favorite vegetables.
Get Your Bottle of Palava Sauce Today!
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