A traditional fish stew straight from Angola, although influenced by Portugal.
3 onion (peeled and sliced)
3 tomato (diced)
2 lb spinach
3 clv garlic (diced)
- Cook the 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 sweet potato leaves in order.
- Cover with the remaining palm oil and cook on a low heat until everything is cooked.