Folong Ravioli with Smoked Mackerel

• 200 g (7 oz) folong (amaranth leaves)
• 1 small smoked mackerel, about

Preparation

Finely chop the amaranth leaves, setting a few aside for decoration.

To prepare the smoked mackerel, remove the head and skin, then flake the meat, removing all of the bones.

Heat the red palm oil in a fry pan and sweat the green nokoss, then drop in the amaranth leaves. Reduce the heat and cook for 5 minutes. Add the mackerel meat and season with salt and