If you thought seafoods were mostly raw,(guilty!) you would be totally wrong.
Sardines and Green stew [Recipe]
If you thought seafoods were mostly raw, you would be totally wrong.
There are amazing seafoods eaten though out Africa that are well cooked and mouth watering.
Canned sardines often come to America from Morocco, and are used in a lot of stews throughout central Africa.
If you don’t like sardines, you can replace them with the smoked, dried or salted fish of your choice for this recipe.
The tomatoes, garlic and hefty serving of greens soak up the salty flavors of the fish really well, and the dish should be served with plantains, rice, fufu or some starchy side that balances out the salty dish.
Here's how to prepare this amazing sea food stew.
- oil for frying (palm oil is most authentic, but any vegetable oil will do)
- one onion, finely chopped
- one clove of garlic, minced
- one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
- one to two pounds of spinach, cleaned, stems removed
- salt, black pepper, cayenne pepper or red pepper (to taste)
- canned sardines (two or three cans is good, but one can will do if you're on a tight budget)
- If using dried or salted fish:
- Heat a few spoonfuls 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. (just a few minutes for spinach, but a few minutes more for other greens).
- Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water. Reduce heat, cover, and allow to simmer for twenty 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
JOIN OUR PULSE COMMUNITY!
Eyewitness? Submit your stories now via social or: