OPEN MEEE FOR RECIPE

Before my Ghanaian brothers and sisters come for with this recipes, I will say this is not the THE authentic palaver sauce but a veganized version.

Connect with me
IG: https://www.instagram.com/thecanadianafrican/
Blog: https://thecanadianafrican.wordpress.com/

Don’t forget to like and subscribe

Ingredients-Egushi
1/2 cup egusi/pumpkin seeds
(if using the powder 1/3 cup of ground egos is good)
1 tbsp ground flax seed + 2.5 tbsp water
1/2 cup water

Directions
1. to make the flax egg combine the ground flax seed and water and set aside
2. if using whole egusi place it in 1/4 cup of water and mix it. Then blend in a small blender, or use a hand blender to grind it into a thick paste. Add in 1/2 cup of water till it is a smooth paste, not too thick but not watery
3. if using the ground egusi mix 1/3 cup of the mix with 1/3 cup of water, if too thick add 1-2 tbsp till a smooth paste

Ingredients-Sauce
1 tbsp of oil
1/2 onion chopped
1 large thumb ginger minced
2 large bunches of collard greens, about 20 leaves
(if using spinach you will need an entire large container of baby spinach)
Spices: 1tbsp each: cumin, curry powder, garlic powder, cayenne pepper.
1 tsp salt
1×50 mL Prego Pasta Sauce Original (but you can use any pasta sauce)
1 cup of water

Directions
1. In a pot at medium heat add the oil and then onions and ginger
2. When the onions are soft, add the spices and mix everything in well
3. Then add the water, the jar of tomato sauce and let the sauce cook at medium heat till it is thick
4. Add the egusi paste in clumps, place the pot at medium low and let the egusi clump up.
5. After 10 to 15 min, check the sauce to make sure it has clumped well rather than completely dissolved into the sauce
6. After add the collard greens, cover the pot and let it wilt.
7. After everything turn the heat off and set the sauce aside

You can eat with your choice of carbohydrate (not pasta) Hope you enjoy.

Music