Palaver sauce and to the pan is added onion, pepper and chilli. Then is added the fish dried or smoked, that is previously moistened and cut in chunks, the vegetables are sliced and incorporated into the cooking-pan (spinach leaves or bean leaves, cabbage, kale, okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It is served with white rice. Palaver sauce Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West
Chaudfroid sauce Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon. Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge,