FISH AND GREENS

 

The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won't fall apart when cooked in a stew. Any kind of greens can be substituted for the spinach in this recipe.

 

1 fish, filleted into serving size pieces

1/3 cup palm oil (or peanut oil or any cooking oil)

3 cloves garlic, chopped

1 onion, chopped

1 cup water

1 pound spinach leaves, cleaned (or collards, kale, or similar, cleaned, chopped, and blanched)

canned tomatoes

1 tablespoon salt

cayenne pepper, red pepper, or African Hot Sauce (to taste)

 

In deep pan, fry the fish in the oil. Add the garlic and onion. Reduce heat and simmer until onions are clear. Add water. Simmer 15 minutes.

Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.) Season to taste. Simmer until all is done. Serve with Baton de Manioc / Chikwangue, Fufu, or Rice.

 

Serves 4.

 

area : Central Africa

course : fish dish

 

source : The Congo Cookbook http://www.congocookbook.com/c0018.html