A very popular West African dish, Nkon-tomire Fro (n’kon-tom-ear-ay froh) is ideal for a light supper or lunch. Serve it with crusty bread and butter.4 fl. oz. water
1½ teaspoons salt
2 lb. spinach, coarsely chopped
2 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
4 large tomatoes, blanched, peeled and coarsely chopped
½ teaspoon black pepper
½ teaspoon cayenne pepper
2 cod fillets, cooked and flaked
4 oz. dried shrimps
6 oz. canned mackerel, drained and flaked
1 tablespoon paprika
In a large saucepan, bring the water and 1 teaspoon of the salt to the boil over high heat. Add the spinach, cover the pan and reduce the heat to low. Cook for 8 to 10 minutes or until the spinach is pulpy. Remove the pan from the heat and drain the spinach. Reserve 8 fluid ounces of the cooking liquid. Set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes, the remaining salt, the pepper and cayenne and, stirring occasionally, cook for 5 minutes.
Stir in the cod, shrimps, mackerel and paprika. Pour over the reserved cooking liquid, reduce the heat to low and simmer for 15 minutes.
Add the spinach, cover the pan and simmer for a further 10 minutes, stirring occasionally.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.