PALAVA SAUCE

PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES SERVES: 4-6 INGREDIENTS 1 bundle of Cocoyam leaves ( kontomire), julienne slices. 200g smoked salmon 3 medium tomatoes, chopped. 10 pettie belle chili 1 large onion, chopped. 4 cloves of garlic 1cup melon seeds (Egusi), granulated. 1 stinky fish (Momone) 2 tbsp shrimp powder ¼ cup Palm oil Pinch of Salt DIRECTION • On a chopping board, cut cocoyam leaves into julienne slices, put into a bowl, add salt, water, wash, drain and set aside. • Pour tomatoes, onion, chili and garlic into a blender, add water, blend and set aside. • Pour oil into a saucepan over medium heat, add stinky fish (momone), stir then add onion and let sweat for a minute. • Add blender ingredients, stir and let simmer down for 5 minutes then add shrimp powder and stir. • Add smoked salmon, stir and let simmer for 2 minutes. • Mix granulated melon seeds (egusi) with water, stir and pour mixture into the sauce. • Cover and let simmer for 3 minutes then stir. • Add sliced cocoyam leaves, cover and let wilt for 5 minutes then stir to uniformly mix with the sauce. • Add salt and adjust to your to your taste. • Palava sauce ready to serve!