Slow-Braised Cod in Spicy Tomato-Ginger Broth with Herb-Infused Rice

In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the tomato basil sauce and ground African ginger, allowing it to bubble and bloom until fragrant—the kitchen should smell deeply savory and aromatic.

Gently nestle the cod fillets into the tomato-ginger base. Cover and let braise on low heat for 8–10 minutes, until the fish is opaque and flakes easily with a fork.

While the fish braises, steam the rainbow Swiss chard until tender but still vibrant, then fold into the simmering sauce alongside the fish.

Warm the Jollof rice in a separate pan until hot through.

To serve, mound the Jollof rice in a shallow bowl. Carefully place the cod fillet on top, spooning the spicy, ginger-infused tomato reduction and tender chard over the fish. Finish with a pinch of fresh cilantro to brighten the deep spice profile.