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FISH AND GREENS

Ingredients

  • 1 fish, filleted into serving size pieces
  • ½ cup Organic Red Palm Oil
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1 cup water
  • 1 pound spinach leaves, cleaned (or collards, kale, or similar, cleaned, chopped, and blanched)
  • 1 can tomatoes
  • 1 tablespoon salt
  • cayenne pepper (to taste)

The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won’t fall apart when cooked in a stew. Any kind of greens can be substituted for the spinach in this recipe.

In deep pan, fry the fish in the oil. Add the garlic and onion. Reduce heat and simmer until onions are clear. Add water. Simmer 15 minutes.

Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.) Season to taste. Simmer until all is done.

Serve with Rice.

Serves 4-6

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with Palm Done Right

Palm can be grown for good, bringing benefits to:

  • Our planet, due to palm oil’s land efficiency.
  • Local communities, due to the economic development oil palm production creates.
  • Our market, due to palm oil’s versatility and functionality as an ingredient, lifting product quality and performance.

Together, we can influence change for:

  • Manufacturers that are still using conflict palm oil for their products.
  • Retailers that are still listing products that contain conflict palm oil.
  • Brokers and distributors that are still supplying their customers with products that contain conflict palm oil.
  • Shoppers that have the power to vote with their dollar.

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