First Post. Please be kind. Made with a blended tomato, onion, and pepper base, with garlic, ginger, onion powder, curry powder, and stock. Spice level is typically dictated by the peppers. I used 5 Scotch Bonnet peppers from my garden. The blended mix is fried in a mixture of avocado and palm oil. Add spices and aromatics, then stock and bring to a rolling boil. Add the mackerel and simmer for about 20 minutes or until the fish is done, stirring minimally or around the outer perimeter or by lifting and gently shaking the pot. Nigerian Stew is very versatile. Pour it over your favorite carbs, proteins, or grains, such as brown or white rice, couscous or quinoa, beans, potatoes, yams, porridge/pottage, or mixed with other soups for fufu or swallow, as a substitute for tomato sauce in pizza, or just as a dip for bread.
by stroke_survivor
4 Comments
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If you’re eating this with fufu and cocoyams or cassava, what would you drink it with, water? Palm wine? When you say stock, do you mean vegetable stock or chicken stock? I like it but I’d probably try to make it with herring more often than mackerel and remove any fins.
This looks stellar
OP this looks amazing! I can tell just by looking at it that it was super flavorful