Over the years, I have been fed or I’ve cooked many, many variations of this – with sardines, with pilchards, with the little smoked African dried prawns and black eye beans or any of the vegan versions in the last post – and the recipe is always basically the same as in the last post…and they all definitely improve a can of fish.
However, there was an West African bloke who lived in the hostel that I stayed in for 3 months while I was waiting to get re-housed, who told Mr Benz about one particular brand of canned smoked herring, and we both agree it is ‘de bes’ ever…it even comes in enough tomato and vegetable sauce of its own to warrant leaving out making a separate tomato sauce.
Ingredients serves 2 takes 10-15 minutes
1 can petri brand smoked herring in tomato sauce – not the one in tomato cream £1.20 in Lidl – I have no idea if any other companies make the same thing –
1 large or 2 medium onions, chopped
2 cloves of garlic, chopped
3-4 fresh tomatoes, chopped
1 tablespoon sunflower oil
Scotch Bonnet/Habanero to your level of chilli heat
Freshly ground black pepper to taste
Gently fry the onion in the oil until soft and translucent, add garlic and chilli, fry for 1 minute, then add tomatoes and cook until they begin to soften. Add fish and sauce, and swill the can out with water, adding the water to the pan. Gently break up the fish, bring up to the boil and simmer for 2-3 minutes.
Serve with carbohydrate of choice – potatoes or soft polenta or semolina are my favorites.