- 2 medium Irish potatoes (spuds)
- 1 fish cut
- 1 small red onion
- 2 tablespoons red palm oil
- Black pepper (to taste)
- Salt (to taste)
- Seasoning cube (to taste)
- Leafy spinach: for garnish
Before you cook
Peel, wash and reduce the potato into small cubes.
Dice the onion.
Wash and slice the spinach or the lawn egg leaves and set aside.
Grind the black pepper or the habanero pepper (atarodo) or dry pepper.
Place the potatoes in a pot, pour water to cover them slightly, upload the pepper and diced onions. If using seasoning cubes, overwhelm and sprinkle on pinnacle of the components and stir.
Place the fish on pinnacle, cowl the pot and start cooking on medium heat.
Once it boils, gently flip the fish on the other side to make sure that it cooks well.
After approximately three minutes, lightly put off the fish and set apart.
Add palm oil and salt to flavor.
Stir cover and cook dinner on excessive warmness until the water surrounding the potatoes starts off evolved to thicken (form a porridge).
When the potato is nicely cooked, upload the fish again inside the pot, stir gently and flip off the heat.