Fish stew (canned mackeral) with sliced yellow carrots, brown rice, collard greens, fresh lime
Method of Cooking:
Those of us who gluten free, use peanuts (and other nuts) not wheat flour to make thick and savory gravies. Approximately 1/2 cup peanuts were ground in the coffee bean grinder and added to about 2 cups of seasoned boiling chicken stock. Stir well. An additional 1 cup of water was added to reach the desired thickness once the gravy cooked down.
I think every culture has it’s own fish stew recipe. This one is our take on a typical African fish stew. It includes canned mackerel, tomato paste, and crushed peanuts (peanut butter can also be used), powered spices (ginger, coriander, onion), fresh garlic, and chicken stock (as we did not have fish stock).
The chicken stock was made in June and stored in the freezer as a prep to Ramadhan cooking. So because we did not have to make the stock, the dish took about 20 minutes to cook.
You can find recipes for fish stew in any African cookbook, or search the Web.