Braising-Style Sardine and Tomato Stew with Jollof-Spiced Brown Rice

In a small heavy-bottomed pot, gently warm the cherry tomato passata over medium heat until it begins to bubble and thicken, about 5 minutes.

Stir in the ground African ginger and garlic. Bloom the spices for 2 minutes until the kitchen smells fragrant and earthy.

Add the sardines in olive oil (including the oil and olives) into the tomato mixture. Gently break the sardines into large chunks with a wooden spoon, being careful not to turn them into mush. Reduce heat and braise for 5 minutes to meld the flavors.

Fold in the chopped Tuscan kale and cook for 3-4 minutes until just tender but still retaining a bright green color.

While the stew braises, heat the pre-prepared West African jollof rice until steaming hot.

To serve, spoon the fragrant jollof rice into a wide bowl. Ladle the hearty sardine and tomato stew directly over the top. Garnish with a fresh dash of ground spices if desired.