Babenda (rice with fish and leafy sauce)

Instructions

1. Wash the fish, season it with salt and chili, then brown it in oil for 3 minutes on each side and set aside.
2. In the same oil, fry the sliced onions, add the crushed tomatoes and chilies, then let reduce for 5 minutes.
3. Dilute the peanut paste in a glass of water, pour it into the sauce with 1 litre of water, then simmer for 10 minutes.
4. Add the chopped spinach and sorrel, then return the fish and cook for 15 minutes over low heat.
5. Wash the rice and add it to the sauce with enough water to cover it, then cook covered for 25 minutes until absorbed.
6. Serve the rice with the fish pieces and the leafy sauce, very hot.