I have been on a little break but I couldn’t stay away for long. I’m just sitting here, writing the story for this recipe and relieving the memories of being a very young child…
In Nigeria we have a league of brownie and Girl guides and I joined them since my father was a scout man 🙂 See, brownies and girl guides are like girl scouts(in case you wanted to know). Anyway, we used to go for camps and in those camps, we used to dance around a camp fire. We used to sing songs and share horror stories. One time, we had a cooking competition and my group had to make fried rice…if you want to really hurt my feelings, just have me chop the veggies for fried rice and trust me, you’ve made an enemy for a life time…anyway these older girls had me chopping veggies and I couldn’t stand them for one second. The rice turned out tasting like kerosine. I laughed my ass off…I didn’t even care…why would I? When my mother is a trained chef with skills that could murder fried rice…Shior!
Anyway back to the recipe, This recipe was born not out of laziness but from the need of something new in our bellies 🙂 Ronke has a recipe here. I did try her version once. and great it was. But I wanted something a little different and it really was a hit!
There is something about Mackerel stew that I cannot even explain the delicioueness. No don’t use catfish, don’t use tilapia! Use Mackerel. Another fish that could work is fried Hake…just incase for religious purposes, you can’t use Mackerel.
This sauce goes well with rice, yam or plantain. You could even use potatoes if you want to. The deliciouness of fresh tomatoes and palm oil all mixed in with the Mackerel! Jesus! I’d rather you made some than me writing about it because writing really doesn’t even do this sauce the justice it deserves :)….The foodgasm cannot even be put into words!
- 2 medium sized Mackerel cut into different sizes
- 1-2 habanero peppers(cut into small pieces)
- 4 plum tomatoes(cut into small pieces)
- A Sprig of Rosemary or Thyme
- A handful of Basil or Scent leaves
- 2 tsp chili flakes
- 1 small onion( minced)
- 1 garlic clove(minced)
- salt to taste
- ¼ cup olive oil
- ¼ cup palm oil
- Wash the fish and pat dry; then season with salt and the chili flakes. Heat olive oil or any other type of oil; then add the fish and onion. While he onion is cooking sear the fish gently on each side making sure they do not break. Once both sides of the fish is seared, add the tomatoes, thyme and habanero peppers; then cover to let it cook for about 20minutes(do not stir). After 20 minutes, season to taste with salt and bouillon; then add the palm oil and let it cook for another 5-10 minutes or until the palm oil has mixed well with the sauce. Shake to spread the seasonings; then add the basil and set aside to serve.