Smoked Herring With Tomato and Greens (Kentumere)

The first time I tasted something remotely like this Kentumere dish, I was backpacking through coastal Ghana. A tiny roadside stall, more of a shack really, was serving up steaming bowls of something that smelled intensely of the sea and warm spices. Curiosity, and the rumbling of my stomach, got the better of me. What arrived was a rustic, comforting stew of smoky fish, bright tomatoes, and earthy greens. That simple meal, eaten under the blazing African sun, remains etched in my memory – a perfect example of how simple ingredients, expertly combined, can create unforgettable flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 large tomatoes, coarsely chopped
• 2-8 tablespoons oil (palm or peanut or a mixture, to taste – original recipe calls for 1/2 cup)
• 1 large onion, chopped
• ½ teaspoon ground red pepper (to taste)
• 2 (3 ¼ ounce) cans of kippered herring fillets (or 1 cup)
• 8 ounces fresh greens, stemmed and chopped (or frozen, such as kale or spinach)

Equipment Needed

• Food processor or blender
• Large skillet
• Lid for skillet

Instructions

1. Begin by preparing the tomatoes. Grind the coarsely chopped tomatoes in a food processor or blender until smooth. Set aside.

2. Heat the oil in a large skillet over medium heat. The amount of oil is flexible, from 2 tablespoons for a lighter dish to the original 1/2 cup for a richer flavor.

3. Add the chopped onion and ground red pepper to the heated oil. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Watch carefully to ensure the onion doesn’t burn. Lower the heat slightly if needed.

4. Pour the ground tomato mixture into the skillet with the onions and red pepper. Add the kippered herring fillets. If using canned herring, gently break them up with a spoon. If using fresh smoked herring, debone it carefully and then break it into bite-sized pieces.

5. Continue to cook the mixture for another 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The sauce should thicken slightly.

6. Add the fresh greens, stemmed and chopped, to the skillet. If using frozen greens, ensure they are thawed and squeezed dry before adding them.

7. Cover the skillet with a lid. Reduce the heat to medium-low and simmer for 15 minutes more, or until the greens are tender and wilted. Check periodically to ensure the mixture is not sticking to the bottom of the pan and add a splash of water if necessary.

Expert Tips & Tricks

• Spice Level: The amount of red pepper called for is just a suggestion; adjust the level of heat to your personal preference. Add a pinch of cayenne pepper or a chopped chili for extra zing.
• Smoked Herring Choice: The quality of your smoked herring will greatly impact the flavor of the dish. Opt for a reputable brand that uses sustainably sourced fish.
• Tomato Intensity: If using out-of-season tomatoes, consider adding a tablespoon of tomato paste to deepen the flavor.
• Deglazing the Pan: If you notice some browning on the bottom of the skillet during the onion cooking stage, deglaze the pan with a splash of white wine or vegetable broth. This will add extra depth of flavor.
• Green Variety: While kale and spinach are common choices, feel free to experiment with other greens such as collard greens, mustard greens, or even Swiss chard. The cooking time might vary slightly depending on the type of green used.
• Enhance the Smoke: If you want to amplify the smoky flavor, add a dash of liquid smoke to the tomato mixture before adding the greens. Be cautious not to overdo it, as liquid smoke can be overpowering.

Serving & Storage Suggestions

Kentumere is traditionally served warm with a side of rice or boiled plantains. It also pairs well with couscous, quinoa, or even crusty bread for dipping. Garnish with a sprinkle of fresh parsley or cilantro for added freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of water or broth if needed to prevent sticking. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring in between, until heated through. Freezing is not recommended as the texture of the greens may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	4g	20%
Cholesterol	40mg	13%
Sodium	500mg	22%
Total Carbohydrate	10g	4%
Dietary Fiber	3g	12%
Sugars	5g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: For a vegan version, substitute the kippered herring with smoked tofu or tempeh. Ensure the tofu or tempeh is well-seasoned to mimic the smoky flavor of the herring. You might want to add a little seaweed for a taste of the sea.
• Gluten-Free: This recipe is naturally gluten-free.
• Spice it Up: For a spicier dish, add a finely chopped Scotch bonnet pepper or habanero pepper along with the red pepper flakes.
• Coconut Milk: Replace some of the tomato mixture with coconut milk for a creamier, richer flavor. This will also add a hint of sweetness.
• Regional Adaptations: In other parts of West Africa, you might find similar dishes using okra, eggplant, or other locally available vegetables. Feel free to experiment with what’s in season.
• Herbs and Spices: Add other spices such as ginger, garlic, or cumin to customize the flavor profile. Fresh herbs like thyme or rosemary can also add a delightful aroma.

FAQs (Frequently Asked Questions)

Q: Can I use fresh herring instead of kippered herring?
A: Yes, you can use fresh herring. Smoke it yourself or buy smoked herring fillets. Make sure to debone the herring before adding it to the dish.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare this dish a day or two in advance. Store it in the refrigerator and reheat it gently before serving. The flavors may even meld together more beautifully when made ahead of time.

Q: Can I use different types of greens?
A: Absolutely! Feel free to experiment with your favorite greens. Collard greens, mustard greens, or Swiss chard are all great options. Just adjust the cooking time as needed.

Q: How do I adjust the spiciness?
A: Start with a small amount of ground red pepper and taste as you go. You can always add more, but you can’t take it away. If you want a milder dish, omit the red pepper altogether.

Q: What if I don’t have a food processor or blender?
A: You can finely chop the tomatoes instead of blending them. The texture of the sauce will be slightly different, but the flavor will still be delicious.

Final Thoughts

Kentumere is more than just a recipe; it’s a taste of West Africa, a celebration of simple ingredients, and a reminder that some of the best dishes are born from resourcefulness and tradition. Don’t be afraid to experiment with the ingredients and adjust the flavors to your liking. Whether you serve it with rice, plantains, or couscous, this dish is sure to impress. I encourage you to try this recipe and share your feedback. Enjoy the process of creating something truly special, and savor every bite!