Oven-Roasted Sardines with West African Spiced Jollof Rice and Wilted Rainbow Chard

Preheat your oven to 400 deg F (200 deg C).

Prepare the Jollof rice according to package directions, folding in half of the ground African ginger for a pungent, warming depth.

While the rice cooks, pat the sardines dry and arrange them on a parchment-lined baking sheet.

Roast for 10-12 minutes until the skin is slightly blistered and fragrant.

In a separate pan, quickly wilt the rainbow chard with minced sweet onions and the remaining ginger until the stems are tender but still vibrant.

To serve, mound the spiced Jollof rice in a wide bowl, top with the roasted sardines, and arrange the ginger-wilted chard alongside.

Finish with a generous scatter of fresh flat-leaf parsley to brighten the deep, smoky flavors of the rice.