Sauce Kpala (Kpala Sauce) Recipe

• 2 lbs cow feet, cleaned and cut into pieces
• 1/2 lb smoked fish (such as mackerel), deboned and flaked
• 1/2 cup dried crayfish, ground
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• 2 Scotch bonnet peppers, finely chopped (adjust to taste)
• 2 large tomatoes, blended
• 1/4 cup tomato paste
• 1/4 cup red palm oil
• 2 tablespoons vegetable oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground alligator pepper (optional, for authenticity)
• 2 teaspoons bouillon powder or cubes
• Salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley or cilantro, for garnish
• Juice of 1 lime

Sauce Kpala Instructions

1. Place the cleaned and cut cow feet in a large pot, cover with water, and add half of the chopped onion, half of the minced garlic, half of the grated ginger, 1 teaspoon bouillon powder, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the cow feet are tender. Skim off any foam that rises to the surface.
2. While the cow feet are cooking, rinse the kpala (cow skin) thoroughly under running water, then use a knife to scrape off any remaining hair or debris. Cut the kpala into bite-sized pieces and set aside.
3. Debone and flake the smoked fish, ensuring there are no small bones left. Set aside.
4. Blend the tomatoes until smooth. Set aside. Finely chop the Scotch bonnet peppers and remaining onion. Mince the remaining garlic and grate the rest of the ginger.
5. In a large saucepan, heat the red palm oil and vegetable oil over medium heat. Add the remaining chopped onion, garlic, ginger, and Scotch bonnet peppers. Sauté for 3-4 minutes until fragrant and the onions are soft.
6. Add the blended tomatoes and tomato paste to the saucepan. Stir well and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomato mixture.
7. Stir in the ground crayfish, smoked paprika, ground alligator pepper (if using), remaining bouillon powder, and black pepper. Mix thoroughly and cook for another 3 minutes.
8. Add the cooked cow feet (with some of the cooking liquid), kpala pieces, and flaked smoked fish to the sauce. Stir gently to combine all the proteins with the sauce base.
9. Reduce the heat to low, cover, and let the sauce simmer for 20-30 minutes, stirring occasionally. Taste and adjust salt and seasoning as needed. If the sauce is too thick, add a bit more of the cow feet cooking liquid to reach your desired consistency.
10. Just before serving, squeeze in the juice of 1 lime and stir well. Garnish with chopped fresh parsley or cilantro. Serve hot with your preferred side.