Palava Sauce with Egusi / Pumpkin Seeds & Spinach – Authentic Ghana Recipe

Ingredients for Palava Sauce with Egusi / Pumpkin Seeds & Spinach (4 Servings)

• 1.25 lbs (or 2.5 cups) toasted ground pumpkin/melon seeds (agushie), prepped into bite-sized pieces
• 1.5 cups fresh spinach leaves, washed and trimmed
• 1 cup ripe tomatoes and steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with ginger
• 1.5 tbsp traditional Ghana seasoning (garlic, onions, nutmeg, vegetable/palm oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown toasted ground pumpkin/melon seeds (agushie) for 5 minutes.
2. Add minced onion, garlic, ginger, and garlic, onions, nutmeg, vegetable/palm oil, stirring for 2 minutes until deeply aromatic.
3. Add fresh spinach leaves and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in ripe tomatoes and steamed rice right before serving warm.