- Plantain3 Fingers
- Ground Egusi1/2 CupsAfrican Melon Seed. You can get this and other ingredients in any African store or section if you live outside Nigeria
- Pumpkin LeavesA HandfulChopped. Locally called ugwu. Substitute with spinach
- Palm Oil1/2 Cups
- Onion1 PiecesChopped
- Tomato3 Pieces
- Pepper6 PiecesChilli Pepper And Scotch Bonnet, 6 pieces total.
- Chilli Powder2 Teaspoons
- ChickenSubstitute with beef
- Chicken Stock1/2 Cups
- Knorr Chicken Cube
- Maggi CubeTo taste
- SaltTo taste
- Curry Powder1/2 Teaspoons
For The Plantain
1. Add water to a pot, bring to a boil, add the plantain with the peel and boil until soft and done. Once it is done, take the peel off. Alternatively, you can take the peel off first before boiling the plantain. Whichever way is fine. Set plantain aside.
For The Palava Sauce
Palava Sauce is also known as Egusi Stew and is a Ghanaian delicacy.
1. Wash the chicken, add water to a pot and boil for about 5 minutes. Don’t season yet. Bring the chicken down, drain the water. Doing it this way will ensure that any blood is completely removed. Put the chicken back in the pot, add water (add enough to get some stock out of it later), then season with a little onions, salt, Knorr Chicken Cube, curry powder, chilli powder. Cook until chicken is done. Set aside.
2. While the chicken is cooking, blend the tomato and pepper together (rough blend), chop the onions, wash and chop the ugwu or spinach. Set aside.
3. Put the ground egusi in a bowl, add a little water, mix until you get a smooth, thick paste. Set aside.
4. Add palm oil to a pot, heat up until hot (not bleached), add the chopped onions and fry for about 10 minutes on medium to low heat to caramelize the onions.
5. Add the blended tomato and pepper, stir and let it simmer for about 3 minutes then season with Maggi cube, salt to taste and chilli powder.
6. Stir and let it cook for about 10 minutes, add the chicken stock and chicken (or beef if you used beef), stir and let it simmer for about 3 minutes (taste the stew to ensure it is tasty enough, if not add more Maggi).
7. Add the egusi paste from step 3. Stir, lower the heat and let it cook for about 10 to 15 minutes. Stir frequently and check on the liquid, add more stock if necessary so the egusi won’t burn.
8. Add the pumpkin leaves, stir and let it cook for about 3 to 4 minutes.
Serve the Egusi stew or Palava Sauce with the plantain. You can also serve with rice or even any swallow of your choice.