Smoked fish mafé

🥜 Peanut-tomato sauce with tender carrots and large pieces of already cooked smoked fish.

Ingredients

• 350 g boneless already cooked hot-smoked mackerel flesh
• 150 g pure unsweetened peanut paste
• 200 g sliced onions
• 300 g crushed tomatoes
• 20 g tomato paste
• 250 g thin carrot rounds
• 2 chopped garlic cloves
• 15 ml neutral oil
• 700 ml potable water initially, adjusted
• Pepper and salt only after tasting

Preparation

Check hot-smoked already cooked fish, remove all bones and hard parts, weigh 350 g large flakes and refrigerate.

Soften onions in oil about 8 minutes. Add garlic, tomatoes and tomato paste; stir and cook another 7 minutes without burning.

Mix peanut paste with part of the 700 ml lukewarm water. Add to pan with remaining water and carrots.

Bring gently to simmer and cook about 25 minutes on low heat, stirring to the bottom until carrots tender and sauce smooth.

Add fish and heat about 10 minutes without vigorous boiling until centers reach 74°C; stir gently and extend if needed.

Add hot water if too thick or reduce gently if too thin. Taste, pepper and salt only if needed.

Share fish, carrots and sauce into four servings. Optional rice or starch prepared separately and excluded from estimates.