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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.
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