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Slow cooked coco yam with smoked herrings and mackerel, mpotopoto is a real comfort food any time, any day.
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Mackerel and Herrings Mpotopoto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Slow cooked cocoyam with tomatoes, onion, pepper. herrings and mackerel with a touch of palm oil

Servings: 4 plus
Author: Juliet@biscuitsandladles
Ingredients
  • 1 kg cocoyam
  • 3 medium sized tomatoes
  • 1 large onion
  • Pepper as required
  • Momoni as required Optional
  • ½ medium sized smoked mackerel
  • 5 large smoked herrings
  • 1 teaspoon grounded dried fish
  • 1 teaspoon grounded dried shrimp
  • 1/2 cup palm oil
  • 5 cups 5 cups water or as required
Instructions

  1. Peel and cut coco-yam into bite sizes. Remove skin of mackerel and herrings and break into bite sizes. Wash coco-yam and put into a medium saucepan. Add tomatoes, onion and pepper, momoni and water. Put on medium heat to boil for about five to six minutes.

  2. Remove tomatoes, onions and pepper into a bowl and add in herrings, mackerel, grounded shrimp, fish and salt. Reduce heat to low and let it simmer slowly.

  3. As coco-yam is simmering, blend or grind the tomatoes, pepper and onions and put it back into the simmering coco-yam. Simmer for about fifteen to twenty  minutes till tender. Add in palm oil and stir. Simmer for additional two or three minutes and serve.