Senegalese · intermediate
Senegalese Palm Oil Smoked Mackerel Stew With Sweet Potatoes
Flaky smoked mackerel gently simmered in a rich red palm oil broth with habanero chile, tomatoes, and tender sweet potato chunks.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat the red palm oil in a medium pot over medium heat and sauté the diced yellow onion for 4 minutes until translucent.
- 02
Stir in the crushed tomatoes and cook for 5 minutes until the oil begins to separate from the tomato base.
- 03
Pour in the halal vegetable broth and add the sweet potato cubes along with the whole habanero pepper.
- 04
Cover and simmer over medium-low heat for 12 minutes until the sweet potatoes are tender when pierced with a fork.
- 05
Gently fold in the flaked smoked mackerel, taking care not to break up the fish completely, and simmer uncovered for 4 minutes until heated through.
- 06
Discard the intact habanero pepper before serving, garnish with sliced scallions, and ladle into warm bowls.
A LITTLE KITCHEN KNOW-HOW
Whole Chile Infusion
Simmering an intact chile pepper directly in broth to infuse subtle fruity aromatic heat without splitting the skin.
Notes from the kitchen
- Keep the habanero whole during cooking to impart fruity perfume without puncturing it and releasing extreme heat.
- Use unrefined red palm oil for authentic earthy color and flavor profile.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.