Prawn Palava is a fish stew with greens from West Africa and is one of the favourite dishes in the region. This version comes from Sierra Leone. The chipotle chilli flakes give it a slightly smoky flavour, but alternatively you could use a small piece of smoked fish.
Ingredients
- 2 sunflower or groundnut oil
- 1 medium onion peeled and finely chopped
- 1 175g can chopped tomatoes
- 2 tbsps Peanut butter
- 600 ml water
- 1 sprig fresh thyme leaves
- 1 pinch chipotle chilli flakes
- sea salt to tasted
- 450 g fresh young spinach roughly chopped
- 450 g raw prawns peeled and deveined
Servings:
Instructions
- Put the oil in a heavy bottomed saucepan and when hot add the onions and tomatoes. Cook over a high heat for 5 minutes, stirring.
- Turn the heat down and stir in the peanut butter and 300 ml of the water, mixing together well. Simmer for 8-10 minutes, stirring occassionally to prevent it burning.
- Add the rest of the water, the thyme sprig, chilli pepper and sea salt then stir in the chopped spinach. Cook over a moderate heat until the sauce has thickened, about 20 minutes.
- Add the prawns and the smoked fish if using. Cook, stirring , for another 10 minutes.
- Serve with rice or boiled yams.
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