2 cup water2 lbs pickled boneless mackerel
1 large onion, chopped
3 stalks scallion, chopped
3 tomatoes, chopped
1 teaspoon Black pepper
1 teaspoon Paprika
1 level teaspoon dried time leaves
1 Scotch Bonnet pepper (keep whole to get the best flavor, then remove after cooking or use a third of a pepper chopped finely without the seeds) OPTIONAL
Directions:Soak the mackerel in water overnight to remove the salt.
If the mackerel is still very salty, boil in a pot of water for about 20 minutes.
Drain the mackerel and cut it into small pieces.
Heat 3 tablespoon of oil in a skillet on medium heat
Add the onion, garlic, and let cook for a few minutes
Add tomatoes, scallion, scotch bonnet pepper, thyme and stir letting it simmer for 3 minutes
Add in the mackerel pieces, black pepper and paprika
Toss to combine with other ingredients
Lower the heat and simmer for 10 more minutes.
Best served with boiled green bananas, yam, cassava, sweet potatoes and cassava or just dumplings.
(perfect saturday morning breakfast)
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