Preparation

In a saucepan, pour the palm oil, the chopped garlic cloves, the onion cut into thin slices, the tomato without skin or seeds, the fish after being arranged and sliced, salt, piripiri and the vinegar. On top, put the spinach leaves and add a little water.
Cover the pan and bring to a very low heat to cook for + - 30 minutes. Check.
Once ready, place it on a serving plate.
Serve with boiled banana and white rice.

Ingredients

  • 1 kg of emperor fish
  • 1 spinach sauce
  • 1 dl of palm oil
  • 2 garlic cloves
  • 4 ripe tomatoes
  • 2 onions
  • salt q.s.
  • gindungo q.s.
  • 1 tablespoon of vinegar
  • water q.s.