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The best tasting Tuna & Mackerel Stew

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tuna & mackerel stew
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Another traditional Ghanaian stew is Tuna & Mackerel stew. This simple stew is packed with earthy flavors and it is such a versatile stew that can be combined with several sides such as rice, boiled plantains (ripe or unripe), kenkey, boiled yam or cocoyam, couscous, and the list goes on.


In the recipe video, I paired the tuna and mackerel stew with lemongrass & lime leaf rice as well as some boiled semi-ripe plantains. The recipe for the rice was also shown in the video. Both combinations were just delicious. I do hope you will give it a try.

tuna & mackerel stew

The best tasting Tuna & Mackerel Stew

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 Small Grilled Tuna
  • 2 Large Grilled Mackerel
  • 1 Medium White Onions (sliced)
  • 1 Medium White Onion
  • 16 g Fresh Scotch Bonnet Pepper (or to taste)
  • 25 g Fresh Ginger
  • 4 Fresh Garlic gloves
  • 100 g Anchovies
  • 3 Small Pieces of Toolu Beef (Salted
  • 400 g Plum Tomatoes
  • 800 g Fresh Vine Tomatoes
  • 300 ml Zomi Palm Oil
  • 1 tbsp AVK 7 Spice Blend
  • 2 tbsp AVK 10 Spice Blend
  • 2 tbsp Dried Shrimps
  • Salt to taste
  • 1 Spring Onion

Instructions
 

  • Blend the tomatoes, place in a large pot and simmer on a gentle heat until it is a paste.
  • Heat up the palm oil, then add in the toolu beef followed by the anchovies.
  • Blend the onion ginger, garlic and pepper together. This is called the meko. Set aside the meko for use later.
  • Now add in the sliced onion to the palm oil and let it fry for about 2minutes until it has softened and started to caramelised.
  • Add in the meko and fry for about 3 minutes. Then add in the spice blends and fry for another minute.
  • Now add in the simmered tomatoes, add a bit of water to help loosen upthe stew. Cover to let is gently simmer and cook down.
  • When the water has simmered out of the stew, taste and correct seasoning with salt.
  • Add in the dried shrimps and allow the flavours to infuse for about a minute.
  • De bone the tuna & mackerel and break up into smaller chunks.
  • Add in the de-boned tuna & mackerel. Stir well and correct seasoning with salt if needed. Also add in extra scotch bonnet pepper and sliced spring onions.
  • Cover and let is simmer for about 5 minutes to allow the flavours to infuse and marry beautifully.
  • Serve the stew with some rice or boiled ripe plantains.