A traditional fish stew straight from Angola, although influenced by Portugal.
Ingredients
3 onion (peeled and sliced)
3 tomato (large tomatoes, diced)
2 pounds spinach (rinsed and chopped)
3 cloves garlic (diced)
2 pounds fish (salted dry fish, soaked and diced)
2 pounds fish (fresh fish, diced)
1 pound okra (rinsed and trimmed)
2 cups palm oil
3 cloves garlic (peeled and chopped)
Instructions
Cook the soaked dry fish, set aside and season it if you like.
Put a bit of palm oil and garlic into a stew pot.
Layer on top the dried fish, fresh fish, onion, tomatoes, okra and spinach leaves in order.
Cover with the remaining palm oil and cook on a low heat until everything is done.
Yield
4 servings
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Notes
The fish can be any dried fish and any fresh fish available.
The greens typically used are sweet potato leaves. Spinach are a good substitute.
Source
fish and seafood, vegetables
simmering, main course
Angolan food recipes
Food in Africa
Food in Africa