Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Fish and Greens

Source: The Congo Cookbookwww.congocookbook.com

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.

Ingredients

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)

Method

 

1. In deep pan, fry the fish in the oil. Add the garlic and onion.
2. Reduce heat and simmer until onions are clear.
3. Add water. Simmer 15 minutes.
4. Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.)
5.  Season to taste.
6. Simmer until all is done.
7. Serve with Baton de Manioc / Chikwangue, Fufu, or Rice.

---

Central African Dishes Index

Non Veggies Index

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at Feedback