Amaranth leaf sauce (sauce aux amarantes)

Instructions

1. Wash the amaranth leaves thoroughly to remove any grit, then chop them finely.
2. Slice an onion and dice the tomatoes. Finely slice the chilli and crush the garlic.
3. Heat the palm oil in a large pot, add the onion and fry it for 3 minutes.
4. Add the tomatoes, garlic and chilli, then cook for 5 minutes until the mixture thickens.
5. Add the flaked smoked fish and the amaranth leaves, then cover and cook for 15 minutes over medium heat, stirring.
6. Season with salt and stock powder, cook for another 5 minutes and serve hot with foufou or cassava.