African Fish Gumbo with Okra and Spinach
Leaves Serves 6½ cup palm oil (dende) 1 medium yellow onion, finely chopped 4 button mushrooms, chopped 1 habanero pepper, seeded, and finely chopped 1 T. fresh ginger, peeled and minced 4 cloves garlic, peeled and finely minced ½ lb. fresh tomatoes, chopped 1 lb. fresh or frozen okra, cut into ¼-inch slices Sea salt and freshly ground black pepper to taste ½ lb. fresh spinach, washed, drained, and chopped 6 scallions (optional or shrimp), thinly sliced ¼ cup tomato paste 1 ½ lbs. cod fillets, cut into bite-size chunks Flat-leaf parsley, chopped, for garnish.
Cook the onion in the palm oil over medium heat until translucent. Add the mushrooms and cook until mushrooms are lightly browned, taking care not to burn the onion. Toss in habanero pepper and ginger, cook a few more minutes. Add the garlic, cook 30 seconds more, then add the tomatoes and cook until slightly soupy. Stir in the okra, salt, pepper, and ½ cup water. Cover pot. Reduce heat to low simmer.
Cook until okra is done and stew looks soupy.Add remaining ingredients, stirring only once to mix in. Let simmer until fish is fork-tender. Pour into serving bowl. Sprinkle with parsley. Serve immediately with white rice.
Let me know if you try it!!!!!!!!!!!!
TTYL,
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