Sautéed Folong (Amaranth Greens)

shopping_basket Ingredients 10 items

• check_circle 1 smoked fish
• check_circle 500 g of meat
• check_circle 250 g of crayfish
• check_circle 1 kg of folong (amaranth greens)
• check_circle 4 Tomatoes
• check_circle 3 onions
• check_circle 10 cloves of garlic
• check_circle 1/4 bunch of parsley
• check_circle 1 teaspoon of curry
• check_circle Salt/pepper

receipt_long Preparation Steps

1. 1
   Wash and flake the smoked fish.
2. 2
   Season the meat with 4 onions, 4 cloves of garlic, ¼ bunch of parsley, a teaspoon of curry, salt and pepper.
3. 3
   Cook the meat for 1 hour and reduce the broth.
4. 4
   Wash and cut your vegetables (tomatoes, 2 onions and the folong).
5. 5
   Heat 25 cl of vegetable oil.
6. 6
   Add the onions and cook for a few minutes.
7. 7
   Add the meat, cook for 5 minutes and add the fish.
8. 8
   Mince the garlic and add it to the sauce.
9. 9
   Add the folong and stir.
10. 10
    Add the crayfish.
11. 11
    Add the meat cooking broth and 20 cl of water.
12. 12
    Cook over low heat, check the salt and adjust if necessary.