Guinean Smoked Fish Stew (Konkoé)

Ingredients

• 10 oz (280g) smoked mackerel or smoked catfish, bones removed and flaked
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 red chili, finely chopped
• 1 eggplant, cubed
• 2 cups chopped collard greens or spinach
• 2 cups (475 ml) water or fish stock
• 1/2 tsp salt, plus more to taste
• Cooked rice or fonio, for serving

Before you cook

• Flake the smoked fish into bite-sized pieces, checking carefully for bones.
• Chop the onion, tomatoes, garlic and chili.
• Cube the eggplant and chop the greens.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 3 minutes, until softened.
3. Stir in the tomatoes, tomato paste and chili, and cook for 5 minutes.
4. Add the eggplant and stir to coat it in the tomato base.
5. Pour in the water and bring the pot to a simmer.
6. Cover and cook for 15 minutes, until the eggplant is tender.
7. Stir in the flaked smoked fish.
8. Add the greens and press them down into the liquid.
9. Simmer uncovered for 8 minutes, until the greens have wilted and softened.
10. Season with the salt, remembering that the smoked fish is already salty.
11. Taste and adjust the seasoning if needed.
12. Serve the stew hot over rice or fonio.