Kentumere (Fish and Spinach)

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 sauté 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.

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. 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.  
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 plantains or rice.