Alakpa is the main part of the palaver sauce without the green leaves added. One can add any kind of protein rich food and flavourings to it as long as the palmoil and flavouring base is present. Meat may be added if available. This basic sauce could be prepared ahead of time and kept in the freezer until a special green leafy sauce is required. At that time all the other ingredients left out at the first stage could be added - such as egusi and meat, according to the type of sauce being prepared.
How to make Alakpa?
1. Put palmoil, water, ogiri, onions, pepper into a saucepan and simmer gently until onions are tender and mixture well blended.
2. Cut jakato into sections and add to the sauce (optional).
3. Add fish and egusi if desired and cook gently until fish is tender and sauce thickens; much of water having evaporated.
4. Serve with a carbohydrate dish or store for later use as palaver sauce base.
People differ in what they put into Alakpa an in their meaning of Alakpa. Try comparing with others what they do in their preparation and what they include. You will find that the end result is a sauce base of palmoil and flavourings and a protein food (meat or fish).
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