1 cup palm oil (no substitutes) 1 cup onions, coarsely chopped 1/2 tsp
cayenne pepper 1 cup tomatoes 1 cup kippered herring 4 cups fresh
Heat the oil in a large skillet or heavy pot, then saute onions and
pepper together. Mash or grind the tomatoes and stir them in, along
with the remaining ingredients. Cook at a moderate temperature for
15 minutes, or until fish is tender and flaky. If there is too much oil on
the surface for your liking, skim some off with a spoon. Serve
Kontomire with cooked plaintain or rice.