Lunch · West African · 10 min
Braising-Style Sardine and Tomato Stew with Jollof-Spiced Brown Rice
- Calories
- 666
- Protein
- 37g
- Carbs
- 81g
- Fat
- 20g
Ingredients
- 84.9 g brown rice
- 99.4 g canned sardines in extra-virgin olive oil with olives
- 150 g tomato passata
- 100 g tuscan kale
- 1 tsp ground ginger
- 1 clove garlic
- 0.25 tsp salt
- 0.25 tsp black pepper
- 28.8 g Manzanilla olives
Method
- 01In a small heavy-bottomed pot, gently warm the tomato passata over medium heat until it begins to bubble gently, about 3-5 minutes.
- 02Stir in the ground ginger, minced garlic, salt, and black pepper. Bloom for 2 minutes until fragrant.
- 03Add the canned sardines along with their oil and olives into the tomato mixture. Break the sardines gently into large chunks. Reduce heat to low, cover, and braise for 5 minutes until fully heated through to at least 145°F (63°C).
- 04Fold in the chopped tuscan kale and simmer uncovered for 3 to 4 minutes until tender and bright green.
- 05Warm the prepared Jollof-spiced brown rice until steaming hot.
- 06Spoon the hot Jollof rice into a wide serving bowl and ladle the warm sardine tomato stew over top.
Cook it with the whole plan around it
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