Smoked salmon stew: tomatoes based stew using smoked salmon and palm oil with carrots and bell pepper
You know, palm oil is a staple in our cooking. It’s adds a unique flavour to a dish.
This smoked salmon stew is coming from my oldest sister. She makes it a lot and we all love it. She normally tends to cut the onions and tomatoes but I prefer to blend them as I add turkey berries (small green aubergine).
It is fantastic with rice, boiled puna yam or plantains. There are hardly leftovers. Just get a big fleshy smoked salmon, let the palm oil do it’s thing.
Want more recipes with palm oil, there is red red, garden egg stew, palava sauce, Togolese style grilled chicken one of my favourite grilled chicken recipes.
From my kitchen to yours, smoked salmon stew.
- 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
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Blend tomatoes, pepper, turkey berries and onions together.
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Slice or chop carrots and bell pepper, set aside. Remove the skin and bones from the salmon, break into desirable sizes.
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Put a saucepan on fire and add the palm oil.
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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.
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Add shrimp powder if using. Put in the carrots and bell pepper and let it simmer for 5 minutes or longer.
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Serve with boiled yam, plantain, coco yam, sweet potatoes etc.
