Central African-Style Amaranth Greens with Smoked Fish

Name: Central African-Style Amaranth Greens with Smoked Fish
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Central African Republic
Ingredients: 450 g Amaranth Leaf (finely chopped); 45 ml Palm Oil; 150 g Onion (finely chopped); 10 g Garlic (crushed); 200 g Tomato (finely chopped); 180 g Smoked Fish (flaked); 6 g Cayenne Chili (finely chopped); 7 g Salt; 500 ml Water

Tender amaranth greens are simmered with tomato, onion, palm oil, and smoked fish for a light but satisfying vegetable dish. It works well as a side for cassava or plantain, but can also be served as a modest main meal.

Prep

20m

Cook

35m

Serves

Regional versions

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Central African Republic
Gabon

Estimated

Nutrition

Per serving

198kcal

Calories

12g

Protein

13g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

450g
Amaranth Leaf (finely chopped)
45ml
Palm Oil
150g
Onion (finely chopped)
10g
Garlic (crushed)
200g
Tomato (finely chopped)
180g
Smoked Fish (flaked)
6g
Cayenne Chili (finely chopped)
7g
Salt
500ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the palm oil in a pot over medium heat to about 160°C (320°F). Add the onion and cook until soft, then stir in the garlic.
02
Add the tomato and cook until it breaks down and thickens slightly.
03
Add the amaranth leaf and stir until it starts to collapse.
04
Pour in the water and bring to a gentle simmer, about 95°C (203°F).
05
Add the smoked fish and cook until the greens are fully tender and the liquid has reduced to a light stew.
06
Stir in the cayenne chili and salt, then simmer briefly before serving.

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