Calling all food adventurers! Are you ready to tantalize your taste buds with a dish bursting with flavor and health benefits? Look no further than Spinach with Salted Fish, a culinary gem straight from Ghana. This dish, also known as Kontomire Ne Momone, is not only a delicious breakfast option but also shines as a satisfying lunch or dinner.
Why You’ll Love This Recipe:
- Simple and Easy: This recipe is perfect for seasoned cooks and kitchen novices. With straightforward instructions and readily available ingredients, you’ll be whipping up this flavorful dish in no time.
- Flavorful Fusion: The combination of fresh spinach and savory salted fish creates an irresistible umami explosion that will leave you wanting more.
- Packed with Nutrients: This dish is a powerhouse of vitamins, minerals, and protein, ensuring you start your day (or any meal!) feeling energized and nourished.
- Versatile Delight: Enjoy it for breakfast, brunch, or as a side dish with rice and beans for lunch. The possibilities are endless!
A Taste of Ashanti Tradition:
This Spinach with Salted Fish recipe hails from the Ashanti people, the largest ethnic group in Ghana. It’s a true taste of their culinary heritage, offering a glimpse into their unique flavors and cooking styles.
A Recipe with a Personal Touch:
This recipe is inspired by Dorinda Hafner’s “A Taste of Africa,” with a few personal touches for an even more flavorful experience. Feel free to substitute ingredients based on your preferences and availability, making it your own delicious creation.
Ready to Get Cooking? Here’s What You’ll Need:
- Dried salted fish: Codfish or your preferred choice
- Baby plantains or green bananas: A delicious substitute
- Yucca or potatoes: Choose your favorite root vegetable
- Spinach or Swiss chard: Packed with essential nutrients
- Green onion and shallot: Add depth of flavor
- Tomatoes, black pepper, and parsley: Essential for seasoning
- Lemon juice: Brightens the flavors
- Vegetable or olive oil: Binds the ingredients
- Garlic and hot pepper: Add a touch of heat and aroma
- Turmeric: The star of the flavorful sauce
Tips for Success for Easy Spinach with Salted Fish Recipe:
- Soak the salted fish overnight for easy desalting.
- This recipe easily serves 4-6 people.
- Feel free to adjust the amount of hot pepper to your spice preference.
More Than Just a Meal:
This dish is not just a delicious culinary experience; it’s a gateway to exploring Ghanaian culture and traditions. So, gather your ingredients, unleash your inner chef, and embark on a delicious journey to Ghana with this easy and flavorful Spinach with Salted Fish recipe!
- 12 oz dried salted fish such as codfish
- 4 – 8 whole baby plantains peeled
- 8 slices taro root or yuca root peeled and diced
- 2 slices yam or 8 slices of potato, peeled and diced
- 8 bunches fresh spinach or swiss chard chopped
- 2 green onions minced
- 4 to matoes diced
- ¼ cup vegetable oil
- 2 garlic cloves + 1 garlic clove, finely chopped
- 1 tablespoon turmeric
- 1 tsp olive oil
- ¼ tsp fresh lemon juice
- 1 – 2 shallots finely chopped
- Black pepper to taste
- 2 tbsp chopped fresh parsley
- 1 scotch bonnet pepper seeds remove and finely chopped, optional
- Soak the fish overnight to remove most of the salt. Rinse, clean, and bone the fish. Shred it into small pieces and set it aside. Follow this desalting method: https://www.caribbeangreenliving.com/how-to-desalt-and-prepare-you-codfish-for-cooking/
- In a skillet over medium heat, add olive oil. Add 1 garlic clove finely chopped. Cook for a few seconds just for the garlic to start releasing its aroma. Add shredded codfish, scallion, shallots (if using), parsley, half of the hot pepper (if using), and lemon juice. Cook the fish until the water has evaporated. Remove from heat and set aside.
- In a large pot, boil the plantains, taro or yuca root, and yam or potato slices in salted water until tender.
- Place the uncooked spinach inside the fine-mesh sieve on top of the boiling vegetables to steam very lightly for 5 to 7 minutes. (alternatively use a steamer) – steam the spinach in batches.
- In Ghana, the author states that they traditionally mash the spinach, onions, tomatoes, and half of the fish in an aportoryiwa (pronounced apo-tor-ye-wa), a round, earthenware bowl, with an eta (pronounced er-tah), a flat-ended wooden masher. In a modern kitchen, however, the author suggests using an electric blender or food processor to blend the ingredients together.
- Heat the oil in a small skillet over medium heat, add the garlic and the remaining half pepper (if using), and lightly fry until fragrant and it begins to brown. Remove the pan from the heat and stir in the turmeric. (Traditionally, palm oil is used in this recipe, but vegetable oil mixed with turmeric makes a wonderful substitute.)
- Place the blended spinach mix in 4 small bowls. Top each portion with 2 tablespoons of turmeric and garlic oil, mix and sprinkle with some leftover fish.
- Salted fish is expensive. It will be your most expensive ingredient.
- Do not add salt to the fish, it will be salty again. Only season the vegetables with salt.
- The original recipe does not mention cooking the fish with spices and lemon juice. The step was added for preference and it made more sense to cook.
- You can serve this dish with boiled potatoes, yam, plantains, or sweet potato. You do not need to have a mixture of all the ingredients. Do what your budget allows. Use green bananas or regular plantains if you cannot find baby bananas.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.