Our recipe of the week is Smoked Mackerel Sauce. It is not only yummy, but it also doesn’t take more than thirty minutes to prepare! It can also be eaten with yam, boiled plantain, potatoes or rice.
For some Nigerian families, egg stew or fish sauce is a favourite breakfast or brunch meal on weekends. Join the bandwagon and make this recipe this weekend. You will love the smoky flavour of the fish and the tasty sauce.
You can also prepare a jug/bowl of Mango and Lemon Iced Tea to go with it!
- 2-3 whole slightly smoked mackerel fish
- 8-10 pieces fresh pepper or scotch bonnet pepper ( quantity to taste )
- 3-4 pieces whole fresh tomatoes
- One and a half medium sized sauce
- 3 cooking spoons vegetable oil (add a little more if the sauce is for boiled yam)
- 2-3 cooking spoons blended pepper/tomato/onion
- seasoning cube to taste
- 1/2 cooking spoon curry leaves or partmenjar
1. Blend the tomato, pepper and one onion coarsely. Set aside
2. Peel the skin from the fish, remove the bones and break into large chunks. (If you prefer your fish in small chunks you can either cut it that way or leave it to crumble up while cooking)
3. Chop the half onion and set aside
4. Heat the oil, fry the onion for one minute and add coarsely ground vegetables. Fry for 5 minutes. Add the blended previously boiled tomato/pepper/onion and fry for 5 minutes.
5. Taste and add seasoning and salt if need be. Your sauce is almost ready when oil starts to float on top of the stew and the tangy tomato taste is off
6. Add the fish and stir carefully or simply shake the pot and lower the heat for the fish to cook for about 3 minutes.
7. Finally, add the curry leaves, cook for 2 minutes and the Mackerel Fish Sauce is done!