Mackerel Stew in Ngwongwo

I made this mackerel Stew last night. It's almost gone. It's that good.

If you have not made one before, I promise that you have found a new favorite stew. The only problem is that it will finish too fast.

Cooking for two:

2 big ripe tomatoes 🍅: Wash and chop into small chunks with water added in a blender.

1 red bell pepper: Wash, core, and dice the pepper.

2 habanero or scotch bonnet red or orange peppers: Wash and clean out the interior to get rid of all the seeds.

1 large ball of red/purple onion: Diced

1 can mackerel fish

In a big pot, add about two tablespoonfuls of olive or avocado oil. Simmer the fresh tomatoes until the tartness is gone and the grease floats at the top.

In a medium saucepan, simmer the chopped habanero with the red bell pepper until done. 

In a medium pan, sauteed the chopped onions until tender and emits a rich fragrance.

Add the habanero/bell pepper and the sauteed onion to the tomato sauce. Add herbs and spices: Black pepper, curry powder, turmeric, and Maggi cubes (2 or 3). Bring to a slow boil until done. Taste as often as possible for saltiness and deliciousness. Add the mackerel fish and simmer a little. Add salt if needed.  

Serve with rice, beans, rice and beans together, plantain, beans and plantain together, on veggies, as salad dressing, or with other appropriate dishes.

 

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