Odika

Ingredients9

• odika paste (roasted African mango seed paste)150 g
• smoked fish400 g
• onion1
• garlic3 cloves
• ripe tomato2
• scotch bonnet chili1
• palm oil2 tbsp
• water500 ml
• salt1 tsp

Method

1. Flake the smoked fish, discarding bones and skin, and set it aside.
2. Finely chop the onion, garlic, tomato, and chili.
3. Warm the palm oil in a pot, add the onion and garlic, and cook until softened.
4. Stir in the tomato and chili and cook until the mixture thickens slightly.
5. Add the odika paste and water, stirring until the paste dissolves into a smooth, dark sauce.
6. Simmer gently for about 15 minutes, stirring so the sauce does not stick.
7. Fold in the smoked fish and salt, and simmer a few minutes more until the fish is heated through and the sauce is thick.
8. Serve hot with boiled plantain, rice, or cassava.