Spinach with Salted Fish, also called Kontomire Ne Momone, is a dish from Ghana. It’s often eaten for breakfast but makes a tasty lunch or dinner. Karibe Company kitchen tools make it easy to prep your meals in minutes.
Disclosure: I have partnered with Karibe to bring you this Spinach with Salted Fish recipe ~ all opinions herein are my own.
This delightful dish is a blend of spinach and salted fish topped with a delicious garlicky turmeric-flavored oil with a hint of hot pepper. It makes an excellent breakfast or brunch dish or as a side with rice and beans for lunch. It’s full of vitamins, minerals, and protein, so you’ll be well-nourished after breakfast!
One thing that we all cannot live without has the proper tools for cooking the delicious meal we crave. Tools and gadgets make all the difference for a well-functioning kitchen. It does not matter what dish you want to cook, and you will always need a good knives set for chopping, a vegetable peeler for peeling your vegetables, and, let’s not forget your favorite breakfast meals, a utensil set is recommended for any kitchen.
Karibe Company, a black-owned kitchenware company, offers a variety of products to facilitate most cuisines.
A few notes about the Spinach with Salted Fish Recipe
This Spinach with Salted Fish dish is a specialty of the Ashanti. The Ashanti is a major ethnic group and also the largest tribe in Ghana.
I love adding my spin to most of my recipes, especially when I have all my kitchen tools to create favorite dishes my family appreciates and loves. This recipe is from Dorinda Hafner – A Taste of Africa.
It has been updated to add a few more ingredients for preference. I have also substituted some ingredients to make the recipe easier to replicate.
The ingredients needed for the recipe and a few notes and tips
- Dried salted fish: use codfish or any salted fish of your choice
- Baby plantains: if you are not able to find this ingredient, a great substitute is green bananas
- Yucca: also called tarot root, also known as tarot root, cassava, is also located at most local supermarkets.
- Yam: a great substitute is potatoes
- Spinach (or swiss chard): is rich in iron, calcium, and vitamin K.
- Green Onion: adds flavor and complements the vegetables nicely.
- Shallot: this ingredient is extra and is for cooking the codfish.
- Tomatoes: for moisture and also flavor
- Black Pepper: we love a peppery tasty
- Parsley: a fresh taste of earthy flavors.
- Lemon Juice: for the fish, and works perfectly at adding flavor.
- Vegetable oil: combines the ingredients. You can also use olive oil if you prefer.
- Garlic: always fresh garlic is needed for this recipe
- Hot Pepper: a personal touch for the sauce, not hot or spicy, just the right amount of peppery taste.
- Turmeric: for the sauce, this is a must-have for this recipe. The final sauce is drizzled over the spinach, banana, and potato mixture, making it insanely appealing and tasty.
You can easily prepare this Spinach with Salted Fish wholesome recipe in the morning if you have soaked the fish the night before – follow this desalting method to prep the fish. The rest is easy, mashing and mixing everything and filling your belly with this nutritious meal.
This dish can efficiently serve 4 – 6 people and is filled with flavor and nutrients. It’s a great dish and an important part of the Ghanaian diet, often eaten for breakfast. It’s relatively simple to make and doesn’t require much work or skill, making it an excellent entry-level meal for anyone interested in becoming familiar with African cuisine!
Don’t forget that a kitchen is never complete without the proper cookware, and Karibe provides just that!
- 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.