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
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!