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
Hindle Wakes (dish) covering in a lemon butter sauce and greenery. It is unclear whether this often-written-about dish is indeed ancient, or was invented, along with its supposed history, in the 1950s. Hindle Wakes (dish) Hindle Wakes is a poultry dish supposedly associated with the Bolton area of England. Its origins are claimed to point to Flemish weavers in 16th century Lancashire. The dish consists of a long-steamed capon or boiling fowl, enhanced with black, green and yellow colouring provided by a stuffing of pig's blood or prunes for the black, butter lemon sauce for the yellow and green for the garnish. The