Entree: Equatorial Guinea – Southern Culinary Region – Smoked Fish with Yuca (Smoked whole fish served with boiled yuca and a hot palm-oil tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

2 smoked whole fish, approx. 10 oz (280 g) each, cleaned and filleted (e.g., smoked mackerel or smoked sierra) (estimate: Uses smoked mackerel as an explicitly labelled example of the fish options; estimates 60% edible yield from the stated 560 g gross whole-fish weight.)
Yuca (cassava), peeled, 900 g; cut into 5–7.5 cm pieces.
Kosher salt, 5 g, for boiling the yuca.
Red palm oil, 45 ml (approximately 41 g); use this specified option for the estimate.
1 large onion, finely chopped (approximately 150 g edible portion).
Garlic, 3 cloves, minced (approximately 9 g).
Tomatoes, 240 g, chopped.
1 small hot chili, such as habanero, seeded and finely chopped (approximately 10 g), or to taste.
Water, 240 ml (240 g).
Fresh lime juice, 30 ml (approximately 31 g).
Ground black pepper, 2 g.
Sea salt, 5 g, or to taste.
Fresh parsley, chopped, 15 g, for garnish.

Instructions

1. Peel and cut the cassava into 5–7.5 cm pieces. Put it in a large pot, cover with cold water, add 5 g salt, and simmer until fork-tender, about 20–30 minutes. Drain, remove the fibrous core from each piece, and keep warm.
2. While the cassava cooks, heat the red palm oil in a skillet over medium heat. Add the onion and cook until softened, about 5–6 minutes. Add the garlic and chili; cook for 1 minute.
3. Stir in the tomatoes and cook until they soften into a sauce, about 6–8 minutes. Add the water and simmer gently for 5 minutes.
4. Flake the smoked mackerel into large pieces, removing any tough bones. Fold it gently into the sauce and warm through. Stir in the lime juice, 5 g sea salt, and black pepper.
5. Serve the fish and sauce over the warm cassava and garnish with parsley.