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 sauté 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 plantain or rice.