Fried Fish and Tomato Gravy

1 lb. fresh fish cut into serving pieces
1 tsp salt
1/2 lb. fresh tomatoes, peeled and sliced
1 small onion, sliced
1/2 t. pepper
salt to taste
Rub the salt into the fish and drain off any liquid. Fry in hot oil until brown on both sides.
For the gravy, saute the onions in 2 T. peanut oil. Add the pepper and tomatoes, stirring
frequently. Cover and stew for 10 minutes. Salt to taste. Serve over the fried fish. Accompany
with a starchy vegetable or rice, as above.
Beef and Spinach Stew
1 1/2 lbs beef
1/3 c. cooking oil
1/4 lb salt cod (or dried shrimp)
3 medium onions, chopped
3 medium tomatoes, chopped (1 can diced tomatoes)
a 3 oz. can tomato paste
2 packages frozen spinach
salt and pepper to taste
Brown the beef in the oil along with the fish. Add the onions and brown. Add chopped
tomatoes and tomato paste. Cook together, stirring for 10-15 minutes. Add the thawed spinach
and cook until the beef is tender. You will probably need to add hot water along with the
spinach in order to keep the stew from becoming dry. Add as needed. Season to taste and
serve with rice.
Fruits and fruit drinks

Hkatenkwan (Groundnut Soup)

About 2 lbs chicken, cut into small pieces [If you use boneless, then add i can chicken broth to
the liquid below]
2" piece of ginger, cut into 3-4 pieces
1 1/2 cups onion, chopped
1 cup diced tomatoes [If canned, use the liquid below]
1/2 cup tomato puree, or 2 T. tomato paste
1 cup peanut butter (the natural varieties are better)
1 small eggplant, peeled and diced
2 cups fresh okra, or 1 pkg frozen
1-2 green chili peppers, chopped, or 1/2-1 t. cayenne pepper
6 cups liquid--water plus chicken or tomato broth from above
salt (and more pepper) to taste
a few drops liquid smoke (optional)
Boil the chicken, ginger pieces, and 1/2 c. of the onions in the 6 cups liquid for 10-15
minutes. Meanwhile, in a large soup pot fry the tomato paste, tomatoes and remaining
chopped onion. Saute at a moderately high heat until the onions are soft. Add the chicken and
its liquid. Cook for 5 minutes. Mix some of the hot liquid with the peanut butter to make a
paste. Add this mixture to the soup along with the okra and the eggplant. Cook until the
vegetables are tender. Salt and pepper to taste. For best results, serve the next day. Reheat
and remove the ginger pieces before serving with rice, boiled plantain, or fufu.