Tomatoes based stew using smoked salmon and palm oil with carrots and bell pepper
Smoked salmon stew with carrots and bell peppers
Tomato based stew using smoked salmon, carrots and bell pepper
- 2 medium sized smoked salmon
- 10 medium sized tomatoes
- 2 large onions
- Pepper as required
- ¼ cup turkey berries aka nsaman ntoroba / kwahu nsusuaa
- ¾ cup palm oil
- 4 large carrots
- 2 large green bell pepper
- Salt as required
- Shrimp powder optional
Blend tomatoes, pepper, turkey berries and onions together.
Slice or chop carrots and bell pepper, set aside. Remove the skin and bones from the salmon, break into desirable sizes.
Put a saucepan on fire and add the palm oil.
When the oil is hot, put in the blended tomatoes, pepper, onion and turkey berries. Put on high heat. When it starts to boil, add in your salmon and salt and reduce heat to medium to simmer for about 30 minutes as the stew thickens.
Add shrimp powder if using. Put in the carrots and bell pepper and let it simmer for 5 minutes or longer.
Serve with boiled yam, plantain, coco yam, sweet potatoes etc.