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 (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 in water for an hour or two, then cut the 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 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.