Smoked herring with tomato and greens 1 large tomato, coarsely chopped 1/2 (120 milliliters) palm oil or peanut oil, or a mixture of the two 1 large onion, chopped 1/2 teaspoon ground red pepper 1 cup (100 grams) or 2 tins (3.25 ounces each) kippered herring 1/2 pound (250 grams) fresh greens such as kale or spinach, stemmed and chopped (4 to 5 cups) 1. Grind tomato in food processor or blender until smooth. 2. Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes. 3. Add ground tomato and continue to cook for 10 minutes. 4. Add greens and simmer over medium-low heat 15 minutes more, covered. Note: This smoky, spicy sauce, called Kentumere in Ghana, can be served with rice or boiled plantain. Book "South of the Sahara, Traditional Cooking from the Lands of West Africa." Elizabeth A. Jackson Please e-mail your favorite African recipes to InsideAfrica@CNN.com with your name and country.