Hi guys. How are you all doing today? I really want to take the time out to thank you all for reading and commenting in my blog. It means alot. You guys keep me energised to keep brining you recipes.
So today’s recipe is one of my favourite, especially in a Sunday. Afyer church I would be looking forward to this stew with yam and egg. Hmmmm. Lol. I promise I listened to the pastor and sunday school teacher 🙂
I always look forward to shredding the fish for Mumsi and then attack the bones and savour its succulent juice. Yes I love mackerel that much! Hehehe. Ok enough talk about me. Let’s get started shall we 🙂
2 large mackerel fish
1 Large onions
1 large Tatashe
2 Habenero peppers
2 tablespoon of oil
1 medium sized pot
Prep time : 20 minutes
Cooking time : 40 minutes
Total time : 1 hour
First if all. Remove the fins from the fish. Cut it into 3, remove the guts and then rinse until its well cleaned
Next boil the fish. Add a tablespoon of salt and let it cook for 15 minutes.
Blend the onions into a smooth paste. (Add water to allow it blend smoothly)
Next blend the peppers until smooth.
In the frying pan, add the oil and let it heat up. Then add the blended onions.
Let it caramelise before add the pepper.
Next add the pepper stir to incorporate well with the onions and then reduce the heat.
Allow it to slow cook for 25 minutes.
Whilst the pepper is cooking, break off the fish and remove all the bones. Flake into a desired size and set aside.
After the stew has been cooked for 25 minutes, add the flaked fish. Stir very well and continue cooking on low heat for 15 minutes
Check every other 5 minutes so that it doesnt burn at the bottom. After 15 minutes, remove from the heat and let it settle before serving.
Thats it. You are done. Very proud of you
Serve with Yam, plantain or bread. The list is endless. I served mine with yam. 😊
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Catch you all in my next post. God bless x
Love Duchess O