About the Recipe
Ingredients
Canned mackerel (I use roughly 1 can per person/portion)
1 tablespoon all purpose seasoning (15g)
3 tablespoon olive oil
1 large onion sliced
4 garlic cloves minced
2 mixed bell peppers sliced
1 cup tomato sauce/chopped tomato
6 sprigs fresh thyme or used 2 teaspoon of dried
2 teaspoon parsley
2½ tablespoon all purpose seasoning
2 teaspoon paprika
8 pimento berries
scotch bonnet (optional)
½ cup warm water
black pepper and pink salt to taste
Preparation
Put your flaked mackerel in a medium sized bowl and season with the all purpose seasoning and then set aside.
Wash and cook your rice.
On medium heat, in a medium sized skillet/pan, proceed to saute the onion, ginger and garlic until soft and transculent. Add the mixed bell peppers and stir for 2-3 minutes.
Once your bell peppers are soft pour in the tomato, all purpose seasoning, parsley, paprika, thyme, pimento berries and scoth bonnet is using. Add ½ cups of warm water and bring the pan to a rolling boil. Cover the pan with a lid and allow to simmer for up to 10 minutes
Once your sauce has simmered down add in the mackerel and allow to heat through for 5 minutes so it absorbs the flavour of the sauce.
Serve and enjoy!