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.
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.