Sautéing • Simmering and Stewing • black pepper • cayenne pepper or red pepper • fish (sardines) • garlic • greens • greens (cassava leaves or feuilles de manioc) • greens (collards or collard greens) • greens (turnip greens) • kale • oil (red palm oil) • onion • salt • spinach • tomato • tomato (canned tomato) • tomato paste or tomato sauce • Central Africa
Greens and Sardines Stew
Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any sort of dried, smoked, or salted fish can be used in place of the sardines.
Greens and Sardines Stew Recipe
Canned sardines are cooked with vegetables in stews throughout Central Africa.
Ingredients
cooking oil for pan-frying (palm oil is most authentic, but any oil will do)
1 onion, finely chopped
1 garlic clove, minced
2 tomatoes, chopped (or canned tomatoes, or tomato sauce or paste)
3 lbs spinach, cleaned, stems removed — or — cassava leaves (feuilles de manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
black pepper, cayenne pepper or red pepper, salt (to taste)
canned sardines (1 can per serving is good, but fewer will do if you're on a tight budget)
dried or salted fish, soaked in water for a few hours, rinsed, skin or bones removed, and cut it into bite-sized pieces
Instructions
1
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
2
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).
3
Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
4
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
Ingredients
cooking oil for pan-frying (palm oil is most authentic, but any oil will do)
1 onion, finely chopped
1 garlic clove, minced
2 tomatoes, chopped (or canned tomatoes, or tomato sauce or paste)
3 lbs spinach, cleaned, stems removed — or — cassava leaves (feuilles de manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
black pepper, cayenne pepper or red pepper, salt (to taste)
canned sardines (1 can per serving is good, but fewer will do if you're on a tight budget)
dried or salted fish, soaked in water for a few hours, rinsed, skin or bones removed, and cut it into bite-sized pieces
Directions
1
Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
2
Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).
3
Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
4
Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
Serve with Baton de Manioc (also called Chikwangue), or Fufu, or Plantains, or Rice.
Also see Feuilles de Manioc.