Shirley Darkeh supplied the recipe for this fish and vegetable sauce (more of a stew), which has its origins in Ghana.


2 tablespoons oil
1 large onion, chopped (2 cups)
4 large tomatoes, peeled and chopped
1 (15-ounce) can tomato sauce
4 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 pounds salmon, cut in 1 1/2-inch cubes
1/4 pound smoked or kippered herring (or other smoked fish), finely chopped
2 (10-ounce) packages frozen chopped spinach, defrosted


1. In large saute pan, heat oil. Add onions and brown until golden.

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2. Add tomatoes, tomato sauce, jalapenos and seasonings.

3. Add fish, cover, and simmer 20 minutes.

4. Add spinach and warm through.

5. Serve with rice.

Makes about 4 servings.