Directions Edit

  1. 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.
  2. Heat a few spoonfuls of oil in a large saucepan and fry the onion and garlic for a few minutes.
  3. 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).
  4. Stir in the tomatoes (or canned tomatoes with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water.
  5. Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
  6. Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
  7. Serve with Baton de Manioc and Chikwangue, or fufu, or plantains, or rice.
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