Abomou: Delicious & Easy Smoked Fish Recipe from Côte d’Ivoire

Photo courtesy of Patrice.

Abomou is my favorite African dish. I really really love it.  I could eat it all day and never ever get tired.  So, I hope you like it as much as I do.

Country of Origin: Ivory Coast (Côte d’Ivoire)

Serves: 6

Ingredients

10 African eggplants (or 15 Thai eggplants, or 1 medium-sized European eggplant)
5 roma tomatoes, cut in four
5 cloves garlic, peeled
1 Shrimp-flavor Maggi Cube
1 Jumbo Super Cube (regular Jumbo or Maggi may be substituted if Jumbo Super is unavailable in your area)
1/2 cup water
2 onions, diced
2 smoked mackerel (medium sized), skinned, cleaned, and flaked
15 Scotch Bonnet Peppers (10 red, 5 green)
3 Tbsp vegetable oil
2 Tbsp Tomato Paste
1 large onion, finely diced

12 Plantains, not green but not yet fully ripe (see photo, below)

Method

Photo courtesy of André.

1. Wash and trim the first three ingredients.  Put in a saucepan, adding the Maggi cube, Jumbo cube and water.  Bring vegetables to the boil over medium heat.
2. Once the vegetables are cooked and mushy, remove from heat and allow sauce to cool slightly.
3. Pulse gently in a food processor (or blender) a few times, leaving a few chunky bits in the sauce.  It should not be fully pureed.  Set aside.
4. Heat oil in a clean saucepan set over medium heat.  Once oil is warm, add tomato paste and onion.  Allow the onions and tomato paste to simmer together for five minutes.
5. Add the flaked, smoked fish to the pan, along with reserved vegetable mixture.  Continue cooking for an additional five minutes to allow flavors to blend.  Taste and adjust salt as needed.  Consistency should be similar to a chunky marinara, but a bit thicker.  If it’s too thick, add a bit of water.  Otherwise, allow the sauce to simmer a little longer.  Serve over boiled plantains (instructions below).

Photo courtesy of André.

Boiled Plantains

Cut the plantains in half lengthwise and remove the seeds.  Then cut them in half again, crosswise. Put the plantains in a pot large enough to accomodate them.  Add a pinch of salt and water to just cover the bananas. Cook for ten minutes, or until you can pierce it with a fork (as for a potato). Serve with Abomou sauce and enjoy.

Editor’s Note:

The quantity of chilies may be adjusted to your family’s taste.  All the Grazers are chili-heads.  So, none of us enjoy the sauce with less than the quantity specified above.