CATFISH with SPINACH from the Book The African Food Safari

I would like to point out that this is not a misspelling of the word COD Fish, also called Baccala. This particular fish is common to Africans and Orientals.

During my visit to Stevag, an African Restaurant at 46 Eddystone Avenue, North York, Ontario, owned by Funmi Adeyinka, I had the pleasure of sampling some authentic African cuisine:

Steamed Cat Fish with Spinach, FuFu, Eba and Ogbono Soup with beef, tripe and cow foot.

Preparation of the Spinach

4 Ripe Tomatoes
2 Onions
1 Scotch Bonnet Pepper
1 Cooking spoonful of Vegetable Oil
1 bunch Spinach
1 Chicken bouillon Cubes

Wash ingredients.

Blend tomatoes, onions and pepper in Blender for a couple minutes.
Add 2 Chicken bouillon Cubes and little salt to taste.

In medium pot, add one Cooking spoonful of Vegetable Oil. Heat and add blended ingredients.
Cook for 30 minutes on low heat.

Add Spinach. Stir gently to blend the ingredients. Cover and steam for 2 to 3 minutes.
Remove from stove.

Serves 4 to 6 people

Serve as an accompaniment to Cat Fish.

4 Tomatoes 2 Onions 2 Scotch Bonnet Peppers 1 or 2 Red Sweet Peppers
2 Chicken bouillon Cubes Salt to taste
1/2 Cooking Spoonful of Vegetable Oil
Blend tomatoes, onions, and peppers for couple minutes in Blender.
Heat 1/2 cooking spoonful Vegetable Oil in large frying pan.
Add blended ingredients and allow to simmer for 15 minutes. Add chicken cubes and salt to taste.

Add Cat Fish. Cover and allow to cook on medium heat for 20 minutes.

The photo displays the presentation of the Catfish and Spinach.

Africa is a large, varied and diverse continent.

You may see variations in cooking styles from one village to another, one tribe to another, one region to another, one coast to another.

When I decided to start this African Safari adventure in cooking I thought that it would be an easy trek. What a surprise!

Once I completed each recipe, I gave it to another African to read.
Each had his own opinion and interpretation with corrections in even the most basic ingredients.

So I made changes, then gave it to someone to read and more changes were suggested.
Finally, I invited 10 people to a fufu feast.
Each person sampled the other person's recipe.
Within that period of time, World War II was tamed compared to the argument regarding each others dishes.

Finally, when all agreed on the final recipe, at that time I imitated the Vatican and sent white smoke over the chimney of the building indicating that a unanimous decision had been made.
I finally had a recipe.

Over the years, I have created hundreds of recipes, my biography and more than 50 booklets of small stories, written in a comedic format which may be viewed on the following websites:

Dear friends and supporters of my products. You may have read in magazines or newspaper articles, in one of my booklets, or in my biography, that I am from Greece and that I immigrated to Canada in 1967.

Since then I have created a line of more than one thousand products from all over the world which are used by all the nationalities that have made Canada their home.

I have not had the privilege of travelling and vacationing due to the fact that I am a workaholic.

I have, however, visited every nation on the earth due to the nature of my business, with producers from all over the world visiting me in my endeavor to create these products.
Thankfully, my products are considered by many to be the best in the world.

I hope you have enjoyed reading my books and one day you will travel to Africa.
There is so much to explore.

While you are there, please note that there are many impoverished areas that may need your support.

There are numerous organizations that you may contact that are directly involved in ensuring the survival of the impoverished.

I would like to point out to you that when I arrived in Canada, with no money, no friends and no knowledge of the English language, I ended up sleeping in the luxurious hotel of a thousand stars in a few words, on the streets of Toronto, looking up at the stars and dreaming for some food!

Therefore, there are issues that have a profound effect upon philanthropy.

You may visit my website and view the Letters of Appreciation from hundreds of charitable organizations, associations and seniors citizens homes.
My company, Goudas Foods, has generously donated to many disaster relief efforts, for example: The Tsunami in Sri Lanka, Hurricane Gilbert in Jamaica, Hurricane Ivan in Grenada, the flood in Pakistan, the eathquake in Haiti, and currrently support The Feed Piura Project in Peru where the need for support and food for the underprivileged, especially the children. is an ongoing process.

Over the years, I have generously donated food to many organizations where the needs are absolute and justified. I have a very good knowledge of which organizations are really in need of my assistance, and I support them to the best of my ability.

The incidents or occurrences were major undertakings and the contribution and support were, and still are, absolutely necessary.
During this current adventure, African Food Safari, I have met some very intreresting individuals.
Within the last few months, I have become acquainted with a lady from Africa who is a Queen in her community in Ghana.
She has established an association and a building with the facility to feed 300 to 400 underprivileged children.
Since she is totally responsible for the entire project and her salary does not cover the total expenses, I offered her a hand with respect to the food needs of her organization.

The project is in the initial stages and she does not wish to publish her name to the general public.

However, when the project is fully implemented, I may have the privilege to announce her name and contact information in the Events Section or Letters of Appreciation section of the in case some one out there may want to become a contributor to this cause.

Spyros Peter Goudas

Σπύρος Πήτερ Γούδας


Please Note: Salt is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient salt, in the following recipes