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Sardines , Potted Sardines , Sardines and Green Stew
Next time there is a
sardine run at the South Coast, here is what you do with your catch...
400g fresh or frozen
sardines (anchovies can be used as well)
50ml cake flour
125ml dried breadcrumbs
Dust the sardines
with flour. Beat the egg and milk together and dip the fish in the
mixture. Roll the fish in the breadcrumbs, coating them completely.
Deep fry in hot oil, then drain on absorbent paper. Sprinkle the fis
with coarse salt and serve them immediately.
and Green Stew
Tasty, light and nice for party time, cocktail hour, on
bread for work or school, or on Melba toast while you wait for the main
course to arrive.
You will need:
||1 can of sardines
||200 g creamy cottage cheese
||1/3 cup chopped spring onions
||1 small onion, finely chopped
||1 tablespoon lemon juice
||2 tablespoons of freshly chopped
||1 tablespoon of tomato juice
||75 g soft butter
Note: If you like a bit of a "bite", add a few
dollops of Worcestershire sauce and Tabasco sauce.
Drain the fish and scoop it into a food processor with
the cheese, lemon juice, tomato sauce, onion, spring onion, salt and
pepper. Blend until smooth, adding little blobs of butter as you go
along. Finally add the parsley and refrigerate for a few hours for the
taste to mature.
Note: You can add a tin of anchovies to this to give
it added zing, but then go easy on the salt.
Make sure you have plenty of cold white wine near at
hand, for this could be thirsty work
Canned sardines, often imported from Morocco, are cooked in
stews throughout Central Africa. Any other sort of dried, smoked, or
salted fish can be used in place of the sardines.
oil for frying (palm
oil is most authentic, but any vegetable oil will do)
one onion, finely
one clove of garlic,
one or two ripe
tomatos, chopped (or canned tomatos, or tomato sauce or paste)
one to two pounds of
spinach, cleaned, stems removed -- or -- cassava leaves (Feuilles de
Manioc), kale, collards, or turnip greens or similar, cleaned, stems
removed and parboiled (or some combination of these)
salt, black pepper,
cayenne pepper or red pepper (to taste)
canned sardines (two or
three cans is good, but one can will do if you're on a tight
If using dried or
Soak fish in water for
a few hours, rinse and remove any skin or bones, and cut it into
Heat a few spoonfuls of
oil in a large saucepan and fry the onion and garlic for a few minutes.
Add the spinach (or
greens) and fry them at high heat for a few minutes, stirring
continually. (just a few minutes for spinach, but a few minutes more
for other greens).
Stir in the tomatoes
(or canned tomatoes with their juice, or tomato sauce or paste), the
salt and pepper, and a cup of water. Reduce heat, cover, and allow to
simmer for twenty minutes or until the greens are nearly tender.
Add the sardines (or
other preserved fish) and contine to simmer until the greens are ready
Serve with rice.