Palaver sauce
A West African stew with a name rooted in debate.
Palaver sauce, also known as palava sauce or plasas, is a type of stew widely eaten in West Africa, including Ghana, Liberia, and Sierra Leone. The word 'palaver' derives from the Portuguese language, meaning a talk, lengthy debate, or quarrel, but it is unclear how this led to the name of the stew. One theory suggests that the spices mingle together like raised voices in an argument, and the dish has been thought of as having the power to calm tensions or to cause them.
- origin
- West Africa (Ghana, Liberia, Sierra Leone)
- also_known_as
- Kontomire stew, kentumere, nkontommire, pla'sas
- key_ingredients
- Cocoyam leaves, palm oil, meat, fish, spices
- served_with
- Boiled rice, potatoes, garri, fufu, yam
- notable_variation
- In Ghana, kontomire stew is made from cocoyam leaves
Lore & Background
Palaver sauce is a stew widely eaten in West Africa, including Ghana, Liberia, and Sierra Leone. The name 'palaver' comes from the Portuguese word 'palavra,' meaning speech or word, ultimately from Late Latin 'parabola.' It is unclear how this led to the name of the stew; one theory is that the spices mingle together like raised voices in an argument. The dish has been thought of as having the power to calm tensions, or to cause them.
Reader's Guide
Palaver sauce holds significance as a staple dish across several West African countries, with regional variations that reflect local ingredients and culinary traditions. In Ghana, it is commonly known as kontomire stew, made from cocoyam leaves and served with rice, yam, or plantain. The stew can contain beef, fish, shrimp, pepitas, cassava, taro leaves, and palm oil, and is often served with boiled rice, potatoes, garri, fufu, or yam. Outside Africa, spinach is frequently used as a substitute for the greens. The name 'palava sauce' is said to originate from the people of Elmina, on the south-east coast of Ghana. Its legacy lies in its widespread popularity and the cultural debates surrounding its name, which remains a subject of speculation.
Did You Know?
- The word 'palaver' derives from the Portuguese 'palavra,' meaning speech or word.
- One theory says the spices mingle like raised voices in an argument.
- In Liberia, the leaves used are called molokhia or mulukhiyah leaves.
- The name 'palava sauce' is said to originate from the people of Elmina, Ghana.
Frequently Asked Questions
What is Palaver sauce?
Palaver sauce is a hearty West African stew enjoyed across Ghana, Liberia, and Sierra Leone, built around cocoyam leaves, palm oil, meat, fish, and a blend of spices. It is also widely recognized by names like kontomire stew, kentumere, and pla'sas.
Where does the name 'Palaver' come from?
The term 'palaver' traces back to Portuguese, where it refers to a talk, lengthy debate, or quarrel. A popular folk explanation is that the spices clashing in the pot mimic raised voices in an argument, though no single definitive origin for the name has been confirmed.
What are the core ingredients in a traditional Palaver sauce?
The stew centers on cocoyam leaves simmered in palm oil together with meat, fish, and a generous mix of spices. This combination gives the dish its deep, layered flavor profile that defines West African cooking.
What do you typically eat Palaver sauce alongside?
It is most commonly served with boiled rice, potatoes, garri, fufu, or yam. These starchy accompaniments are designed to soak up the rich, spiced broth of the stew.
How does the Ghanaian version stand out from other West African takes on the dish?
In Ghana, the stew is specifically called kontomire and is prepared using cocoyam leaves, which gives it a distinctly leafy, earthy character. Other regions in West Africa may swap in different greens or adjust the spice profile, but the Ghanaian kontomire remains the most recognized variation.
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