Source: upenn Read : 44470 Times Posted: 07/05/2008
1 cup palm oil (no substitutes) 1 cup onions, coarsely chopped 1/2 tsp cayenne pepper 1 cup tomatoes 1 cup kippered herring 4 cups fresh spinach, chopped
Heat the oil in a large skillet or heavy pot, then saute onions and pepper together. Mash or grind the tomatoes and stir them in, along with the remaining ingredients. Cook at a moderate temperature for 15 minutes, or until fish is tender and flaky. If there is too much oil on the surface for your liking, skim some off with a spoon. Serve kentumere with cooked plaintain or rice.