👨‍🍳 Instructions

1. 1

   If using dried fish, ensure it has been properly soaked to remove excess salt, then debone and cut into pieces. If using fresh fish, cut into serving-sized pieces.

   💡 Tip: Soaking dried fish can take several hours or overnight, changing the water multiple times.
2. 2

   In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the chopped tomatoes, minced garlic, and chili peppers. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.

   ⏱️ 15 minutes
4. 4

   Add the fish pieces to the pot. Pour in the water or fish broth, ensuring the fish is mostly submerged. Bring to a simmer.

   💡 Tip: Be gentle when adding the fish to avoid breaking it apart too much.
5. 5

   Cover the pot and let it simmer gently for about 45 minutes to 1 hour, or until the fish is cooked through and tender. Skim off any excess oil if desired.

   ⏱️ 1 hour
6. 6

   Add the sliced okra and chopped spinach (or other greens) to the pot. Stir well and continue to simmer for another 15-20 minutes, or until the okra is tender and the greens have wilted.

   ⏱️ 20 minutes

   💡 Tip: Okra can help thicken the stew.
7. 7

   Season with salt and black pepper to taste. Adjust seasonings as needed.

   💡 Tip: Taste and adjust salt carefully, especially if using salted dried fish.
8. 8

   Serve hot, typically with rice, funge (a cornmeal porridge), or funge de bombó (cassava porridge).

   💡 Tip: The stew is often served as a one-pot meal.