👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or skillet over medium heat. Add chopped onions and cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Proffstips: Ensure onions are translucent but not browned.
2. 2

   Add minced garlic, grated ginger, and optional chili peppers. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
3. 3

   Stir in chopped tomatoes and bell peppers. Cook for about 5 minutes, allowing the tomatoes to break down slightly.

   ⏱️ 5 minutes
4. 4

   Add the chopped spinach or collard greens. Stir until they begin to wilt.

   💡 Proffstips: If using tougher greens like collards, cook them a bit longer.
5. 5

   Pour in the water or fish stock. Add optional curry powder, salt, and black pepper. Bring the mixture to a simmer.

   💡 Proffstips: Taste and adjust seasoning as needed.
6. 6

   Gently add the fish chunks to the simmering stew. Ensure they are submerged in the liquid.

   💡 Proffstips: Be careful not to break the fish apart.
7. 7

   Cover the pot and let the stew simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish.

   ⏱️ 15 minutes

   💡 Proffstips: The fish should be opaque and cooked through.
8. 8

   Serve the fish and vegetable stew hot, traditionally with sadza, or rice.

   💡 Proffstips: This dish is best enjoyed fresh.