Palaver 'Sauce'

Ingredients

 * ½ cup palm oil
 * 1 – 2 lbs stew meat, or chicken, cut into bite-sized pieces
 * beef broth or beef stock (or water)
 * 4 – 6 cups dried bitterleaf
 * 1 – 2 lbs dried, salted, or smoked fish (such as cod or herring)
 * 1 – 2 onions, finely chopped
 * 2 – 6 ripe tomatoes, chopped, peeled and mashed
 * 1 chili pepper, chopped (optional)
 * salt, black pepper, cayenne pepper or red pepper (to taste)
 * 1 cup egusi (agusi, agushi, egushi) roasted and ground
 * 1 tbsp fresh ginger root, grated
 * 4 – 6 okra (optional)
 * 1 cup fresh shrimp or prawns
 * ½ cup cooked ham, chopped (optional)

Directions

 * 1) Wash the bitterleaf in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.
 * 2) Soak the dried fish in water for an hour or two, then cut the fish into pieces and remove any skin or bones.
 * 3) Heat the oil in a large dutch oven or covered pot.
 * 4) Fry the meat until it is partially done, and then add a few cups of broth, or water.
 * 5) Reduce heat and simmer.
 * 6) Add the bitterleaf to the pot.
 * 7) Stir and simmer for several minutes more.
 * 8) Add the fish to the pot, along with the onion and tomatoes, and any hot chili pepper, salt, and red or black pepper.
 * 9) Cover the pot and continue to cook over low heat.
 * 10) When the greens seem tender, add the remaining ingredients - egusi and okra.
 * 11) Cook over low heat, stirring often until it is a thick sauce-like consistency.
 * 12) Serve with boiled rice.