Salsa de Espinacosas (Spinach Salsa) is a traditional Equatorial Guinean recipe for a classic stew of spinach and smoked fish in a peanut butter and red palm oil base flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Spinach Salsa (Salsa de Espinacosas).
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Ingredients:
500g fresh spinach, washed and drained
100g peanut butter
1 small smoked and dried fish, broken into pieces
2 hot chillies, finely chopped
1 small onion, finely chopped
300ml red palm oil
Method:
Bring a pan of water to a boil, add the spinach and dried fish and simmer for about 10 minutes or until the greens have wilted.
Drain into a colander. Flake the fish, discarding as many of the bones as possible.
Finely chop the spinach.
Heat the red palm oil in a pan, add the onion and chillies and fry for about 5 minutes, or until softened. Stir in the smoked fish and the chopped spinach, bring to a simmer, cover and cook for 10 minutes.
Serve hot either as an accompaniment or as a main course with fufu or rice.
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