Spicy mackerel, eggs and spinach sauce with buttered carrot rice
Hi everyone, trusting we are all doing great and keeping your immune system up.
Now here is one recipe you all and your family will enjoy.
It is “Spicy Mackerel, Eggs and Spinach Sauce with Buttered Carrot RICE “
This is a powerhouse of nutrients sauce. The mackerel fish loaded with protein and omega3, the egg a powerhouse of nutrients , you know I call it Natures own multivitamin and of course our own local spinach ( Tete, Aleho or Alefo, green amaranth) loaded with iron, vitamins and Minerals.
Oh my the peppers and tomatoes in it red colour speaks volumes of their healthy benefits as they are low in calories , but high in fiber and Vitamins A, C which helps to boost the immune system.
You know I love the spiciness of this yum as the heat just soothes your mouth afterwards.
4 whole fresh Mackerel (Steamed flaked ) or smoked mackerel also works well.
8 Fresh Scotch Bonnet (Pounded)
6 Tartashe ( pounded)
8 fresh tomatoes ( chopped)
6 Shombo or Bawa ( pounded)
2 large Onions ( Chopped)
2 large bunch of spinach ( blanched)
8 boiled eggs
1 tsp minced Garlic
1 tsp minced ginger
1 tsp Curry
1 tsp thyme
2 cknsp of Vegetable Oil
Seasoning/ salt to taste
Heat up a clean saucepan on medium heat, add oil allow to heat up nicely. Add the garlic, ginger and onions, fry for 2 minutes.
Add all the peppers, tomatoes, seasoning , curry, thyme and sat. Stir well and cook for 5 mins. (Now you don’t want to over cook your sauce. You want everything fresh.)
Add flaked fish , fish stock and blanched vegetables Stir well till well combined with vegetables. Add boiled eggs, Cover and allow to simmer for 3-5 more minutes. Taste for salt adjust if need be.
Serve hot with carrot rice or yam, plantain or potatoes.
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