Kentumere
(Fish & Spinach in Tomatoes)
Courtesy of Iara <IL918@aol.com>

1 cup palm oil (no substitutes)
1 cup onions, coarsely chopped
1/2 tsp cayenne pepper
1 cup tomatoes
1 cup kippered herring
4 cups fresh spinach, chopped

Heat the oil in a large skillet or heavy pot, then saute onions and pepper together. Mash or grind the tomatoes and stir them in, along with the remaining ingredients. Cook at a moderate temperature for 15 minutes, or until fish is tender and flaky. If there is too much oil on the surface for your liking, skim some off with a spoon. Serve kentumere with cooked plaintain or rice.

Plasas
(Spinach Sauce)
Courtesy of Iara <IL918@aol.com>

2 packages of frozen chopped spinach
1/2 pound smoked fish, flaked
1 large onion, chopped
1/4 cup peanut butter
3 cups water
1 1/2 cup palm oil
2 hot peppers  or 1 teaspoon cayenne pepper
1 pound meat, stewing or chuck roast

Cut meat. Put in saucepan with two cups of water, salt, onion and pepper. Bring to boil and add palm-oil. Continue cooking partly covered. Cook for 1 1/2 hours over medium heat. Add spinach (previously thawed and drained), flaked fish and peanut butter mixed with water. Stir, cover and simmer for 10 minutes. Serve with steamed rice, drained), flaked
fish and peanut butter mixed with water. Stir, cover and simmer.