Ghana Spinach with Salted Fish

Ingredients:

1 medium dried salted fish

8 slices yam (or 8 slices potato), peeled and diced

4 tomatoes, finely diced

1 tablespoons turmeric

4 to 8 whole baby plantains, peeled

2 bunches fresh spinach or swiss chard, chopped

1/4 cup vegetable oil

8 slices taro root, peeled and diced

2 small green onions, minced

2 cloves garlic, finely chopped

Cooking Instructions:

Soak the fish overnight to remove most of the salt. Rinse, clean, and bone the fish. Shred it into small pieces and set aside. Boil the plantains, taro root, and yam slices in salted water until tender. Place the uncooked spinach inside a fine-mesh sieve on to of the boiling vegetables to steam very lightly for 5 to 7 minutes. Heat the oil in a small skillet, add the garlic, and lightly fry until it begins to brown. Remove from the heat and stir in the turmeric. (Traditionally, palm oil is used in this recipe, but vegetable oil mixed with turmeric makes a wonderful substitute). Place the blended spinach mix in 4 small bowls. Top each portion with 2 teaspoons of the turmeric-garlic-oil mix, and sprinkle with some of the leftover fish. Decorate each bowl with the boiled vegetables and serve.

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