Nigerian Potato and Fish Sauce
Photo: benketaro from San Francisco, CC BY 2.0
Potato with fish sauce is a plain Nigerian supper built on a sharp contrast: mild boiled potato against a thick, savory sauce. The sauce gets its depth from smoked dried fish and ground crayfish, both of which add a deep, salty smokiness to the blended pepper and tomato base. The source allows either Irish or sweet potatoes, so you can choose between a neutral starch and a sweeter one.
Instructions
Put the potato chunks in a clean pot and cover them with water. Bring to a boil and cook for 10 minutes, until a knife slides in easily. Drain them before they turn soggy or mushy.
Blend the bell peppers, tomatoes and onions together into a chunky paste, stopping before it becomes smooth.
Rinse the smoked fish in salted water, then cut it into pieces.
Heat some groundnut oil in a separate pot. Add the diced onions and fry until they soften.
Stir in the pepper paste, salt, the optional condiments and some meat stock. Cook uncovered until the mixture thickens and loses its raw, watery look.
Add the washed fish pieces and the ground crayfish, then simmer for a short while so the fish takes on the flavor of the sauce.
Take the pot off the heat and serve the sauce with the boiled potatoes.
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