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Some recipes from Sierra leone

Snapper Jalfrezi - Hot-smoked snapper in curry sauce (Sierra Leone Style)

Snapper Jalfrezi - Hot-smoked snapper in curry sauce (Sierra Leone Style)

Snapper Jalfrezi - Hot-smoked snapper in curry sauce (Sierra Leone Style)

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This is a quick one, but it will open your eyes to something wonderfully different:

  1. Prepare your normal Jalfrezi sauce, but without any meat at all.
  2. Remove the bones from a Costament Foods hot-smoked snapper and break into large flakes
  3. Once the sauce is ready, add the snapper flakes and stir in.
  4. Allow to simmer for 20 minutes so the "two-way magic" can work - sauce flavour into fish and fish flavour into sauce.
  5. Stir gently once or twice during this process.
  6. Viola! Repeat with any curry.

 

Hot-smoked mackerel in baked potato filler

Snapper Jalfrezi - Hot-smoked snapper in curry sauce (Sierra Leone Style)

Snapper Jalfrezi - Hot-smoked snapper in curry sauce (Sierra Leone Style)

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  1. Bring the mackerel to room temperature
  2. Flake it, removing all pin bones and skin, and put into a bowl
  3. Add a sprig of chopped spring onion
  4. Add a half teaspoon of smoked paprika
  5. Add 2 tablespoons of mayonnaise/salad cream or other condiment of your choice
  6. Mix all together with a fork taking care not to get the mackerel pieces too small OR  use the fork to mash the whole thing to a paste
  7. Add salt and pepper to taste
  8. You have just made yourself a delicious filling for  baked potatoes and sandwiches

 

Hot-smoked Mackerel in Freetown Stew (Fry Soup)

Hot-smoked Mackerel in Freetown Stew (Fry Soup)

Hot-smoked Mackerel in Freetown Stew (Fry Soup)

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In Sierra Leone, West Africa, the stew is a popular dish of varying status.  The status comes with the type and variety of meat used.    The highest status is reserved for the Jollof rice stew, the accompaniment to Freetown Jollof rice.  The Jollof rice stew traditionally uses all or a subset of these: beef, pork, chicken and pigs' trotters - no fish.  Fish stews are lower down the ladder with the cheapest fish having the lowest status of all stews.  Besides the meat, the standard stew ingredients are vegetable oil, onions (chopped and sliced),  sweet and chilli peppers (diced), tomato puree and water. 

To prepare:

  1. Peel 2 medium onions; thinly slice one and dice the other. 
  2. Dice 3 sweet peppers of different colours 
  3. Remove the skin from 2 Costament smoke-dried mackerel; break into large flakes, removing all bones in the process.
  4. Put 5 tablespoons of vegetable oil into a frying pan and heat.  Add the onions and pepper and fry stirring occasionally. When the onions are translucent and beginning to brown at the edges,   add two tablespoons of tomato puree paste and mix thoroughly with the onions and pepper. Turn the heat down and continue to fry with occasional stirring until the tomato paste loses its redness and becomes dark.  
  5. Add 250mls of water, stir, cover with the lid and allow to simmer for 20 minutes.
  6. Add the mackerel flakes and simmer for another 20 minutes. Season to taste and add more oil if required. The oil/water ration is what will determine if you end up with a stew or a soup.

And there you have it.  A stew that will go with any carbohydrate - bread, boiled rice, pasta, boiled potatoes, couscous, yam etc.  

The mackerel can be replaced with fried fish, fried chicken, fried pork or any combination of these.  If you choose not to fry these items and use them fresh, then you have moved from "Fry Soup" to "Boil Stew".


More to Come....

Hot-smoked Mackerel in Freetown Stew (Fry Soup)

Hot-smoked Mackerel in Freetown Stew (Fry Soup)










More to come

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