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
Au jus Au jus Au jus () is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking "au jus" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In order to prepare a natural "jus",