Ingredients

• Oil for frying (palm oil is most authentic, but any vegetable oil will do)
• 1 onion, finely chopped.
• 1 clove of garlic, minced
• 1-2 ripe tomatoes, chopped
• 1-2.5 pounds of spinach, cleaned, stems removed
• salt, black pepper, cayenne pepper or red pepper (to taste)
• 1 tin - canned sardines (two or three cans would be better)

How to Make Sardines-Greens Stew

• 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 spoonful 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.
• Stir in the tomatoes, the salt and pepper, and a cup of water.
• Reduce heat, cover, and allow to simmer for 20 minutes or until the greens are nearly tender.
• Add the sardines (or other preserved fish) and continue to simmer until the greens are ready to eat.
• Serve with Baton de Manioc / Chikwangue, or fufu, plantains, or rice.