Editorial sample recipeSenegaleseintermediatehalaldairy-freegluten-free

Senegalese Palm Oil Smoked Mackerel Stew With Sweet Potatoes

Name: Senegalese Palm Oil Smoked Mackerel Stew With Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 400 g hot-smoked mackerel fillets, flaked into large pieces; 2 tbsp red palm oil; 400 g sweet potatoes, peeled and cut into 1-inch cubes; 1 whole yellow onion, finely diced; 400 g crushed canned tomatoes; 1 whole habanero pepper, left intact; 400 ml halal vegetable broth; 3 stalks scallions, thinly sliced

Flaky smoked mackerel gently simmered in a rich red palm oil broth with habanero chile, tomatoes, and tender sweet potato chunks.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Whole Chile Infusion

Simmering an intact chile pepper directly in broth to infuse subtle fruity aromatic heat without splitting the skin.

Instructions

Step 1: Heat the red palm oil in a medium pot over medium heat and sauté the diced yellow onion for 4 minutes until translucent.
Step 2: Stir in the crushed tomatoes and cook for 5 minutes until the oil begins to separate from the tomato base.

Step 3: Pour in the halal vegetable broth and add the sweet potato cubes along with the whole habanero pepper.

Step 4: Cover and simmer over medium-low heat for 12 minutes until the sweet potatoes are tender when pierced with a fork.

Step 5: 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.

Step 6: Discard the intact habanero pepper before serving, garnish with sliced scallions, and ladle into warm bowls.

Cooking tips

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.

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