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Mackerel Stew...

Fellow foodie and blogger @9jafoodie (Twitter & Instagram) posted this recipe and all i could think of was eating this with soft boiled white yam. It is a simple Yoruba recipe that packs a flavor punch, delicious! I just had to try it out and you should too.

Ps. If you're on Twitter/Instagram and you're not following her, what are you doing???

1 Medium Sized Mackerel - cleaned and cut

2 Tomatoes, 2 Red Bell Peppers, 1/2 Onion, 2 Garlic Cloves - blended together

1/2 Onion - rough chopped

1 Tablespoon Tomato Puree

1 Cup Chicken Stock

1 Tablespoon Locust Beans (Iru)

1 Teaspoon Fish Seasoning

1/2 Cup Palm Oil

Salt & Pepper

Heat palm oil in a saucepan on medium-high heat and fry chopped onions until soft and translucent.

Rinse the locust beans 2-3 times and add to the oil with tomato blend and turn the heat down to medium. Iru is very pungent so be careful with it as it can easily overpower your stew.

Add tomato puree and chicken stock and bring to a simmer.

As soon as your stew comes to a simmer, add fish and cover the saucepan. Turn heat down to medium-low.

5 minutes into the cook time, gently bast the fish with the stew and stir carefully so as not to break it up. Mackerel is a more solid type of fish and can take a little longer cook time, this will develop even more robust flavor.

Season with salt, pepper and fish seasoning and allow to cook low and slow for another 10-15 minutes, depending on the size of your mackerel pieces.

Serve with boiled yam or white rice.


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