- Smoked Mackerel2 PiecesYou can use any type of smoked fish
- Tomato3 Small Pieces
- Yellow Habanero Pepper7 PiecesLocally called cameroon pepper
- Chilli Pepper2 PiecesLocally called shombo
- Locust Bean1/2 TablespoonsLocally called iru
- Vegetable Oil1/2 to 1 CupsOr as required. You can also palm oil if you want
- Garlic Powder1 Teaspoons
- Curry Powder3/4 Teaspoons
- Red Onion1 Large PiecesCut in two.
- SaltTo taste
- Maggi Bouillon / Seasoning CubeTo taste
- Chilli Powder1/2 to 1 TeaspoonsGround pepper
There’s an extra delicious flavour smoked fish or meat brings to stews. So if you want a super tasty sauce to eat with your rice, yam or plantain. Make this! It is very easy and doesn’t take time at all. I had mine with yam balls. See second picture 🙂
1. Roughly blend the tomato, peppers and half the onion together. Do a dry blend with no water added. I used a vegetable and chilli grater to blend mine.
2. Chop the remaining onion. Wash the smoked fish and take it apart in big chunks or whatever size you want.
3. Add vegetable oil to a pot, heat up, add the chopped onions, fry for about 3 to 4 minutes. Don’t do this on high heat so it won’t burn.
4. Add the locust bean (iru), fry for about 3 minutes.
5. Add the blended puree from step 1. Stir and cook for about 2 minutes, then season with salt and Maggi to taste, garlic powder, chilli powder and curry powder.
6. Stir, taste for salt and cook until the sauce is done. This should take about 10 to 15 minutes. You will know it is done when the oil floats to the surface of the sauce.
**You can add in a little water to supplement on liquid if you see that the sauce is drying up.
Done. Your easy, delicious smoked fish sauce is ready. Serve with anything you want 🙂