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
Oyster sauce Oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine. Oyster sauce was invented by accident by Lee Kum Sheung in Nanshui, Zhuhai, Guangdong Province, China, in 1888. He ran a tea stall that sold cooked oysters. One day, Lee was cooking oysters as usual, but he lost