Ingredients:

• 1 fish – filleted into serving size pieces
• 1/3 cup – Palm oil (or Peanut oil or any cooking oil)
• 3 Cloves – garlic, chopped
• 1.5 Onions – chopped
• 1.5 cup – water
• 1.5 pound – Spinach leaves, cleaned (or collards, kale, or other greens, cleaned, chopped, and blanched)
• Canned Tomatoes
• 1.5 tbsp – salt
• Cayenne pepper, red pepper, or African Hot Sauce (to taste)

Method:

1. In a deep pan, fry the fish in the oil.
2. Add the garlic and onion. Reduce heat and simmer until onions become clear.
3. Add water. Simmer for 15 minutes.
4. Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.)
5. Season to taste.
6. Simmer until all is done.
7. Serve with Baton de Manioc / Chikwangue, Fufu, or Rice.

Recipe courtesy of Congo Cookbook