Difference between revisions of "Fish and Greens"
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* [[cayenne pepper]], red pepper, or African Hot Sauce (to taste) | * [[cayenne pepper]], red pepper, or African Hot Sauce (to taste) | ||
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# In deep pan, fry the fish in the [[oil]]. | # In deep pan, fry the fish in the [[oil]]. | ||
# Add the [[garlic]] and [[onion]]. | # Add the [[garlic]] and [[onion]]. | ||
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[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
| − | [[Category:Central African Meat | + | [[Category:Central African cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Spinach Recipes]] | [[Category:Spinach Recipes]] | ||
[[Category:Collard greens Recipes]] | [[Category:Collard greens Recipes]] | ||
[[Category:Kale Recipes]] | [[Category:Kale Recipes]] | ||
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| − | [[Category: | + | [[Category:Seafood Recipes]] |
Latest revision as of 16:38, 16 July 2012
Ingredients
- 1 fish, filleted into serving size pieces
- ⅓ 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)
Procedures
- In deep pan, fry the fish in the oil.
- Add the garlic and onion.
- Reduce heat and simmer until onions are clear.
- Add water. Simmer 15 minutes.
- Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.)
- Season to taste.
- Simmer until all is done.
- Serve with Baton de manioc / Chikwangue, Fufu, or rice.
