Sardines and Greens Stew
- oil for frying (palm oil is most authentic, but any vegetable oil will do)
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 1 or 2 ripe tomatoes, chopped (or canned tomatoes, or tomato sauce or paste)
- 1 to 2 pounds of spinach, cleaned, stems removed or cassava leaves (feuilles de manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
- salt, black pepper, cayenne pepper or red pepper (to taste)
- canned sardines (2 or 3 cans is good, but one can will do if you're on a tight budget)
- 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 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 tomatoes 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 contine to simmer until the greens are ready to eat.
- Serve with Baton de Manioc and Chikwangue, or fufu, or plantains, or rice.