from: Central Africa | cooking method: boiling-simmering
Sardines & Greens Stew
Canned sardines, often imported from Morocco, are cooked in stews throughout Central Africa. Any other sort of dried, smoked, or salted fish can be used in place of the sardines.
What you need
- oil for frying (palm oil is most authentic, but any vegetable oil will do)
- one onion, finely chopped
- one clove of garlic, minced
- one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
- one to two pounds of 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)
- salt, black pepper, cayenne pepper or red pepper (to taste)
- canned sardines (two or three cans is good, but one can will do if you're on a tight budget)
What you do
- If using dried or salted fish:
Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
- Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
- 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).
- 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.
- 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.
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