Name: Ivorian Smoked Fish Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ivorian
Ingredients: 14 oz (400 g) smoked mackerel fillets, skin and bones removed; 1 large yellow onion, roughly chopped; 4 garlic cloves, peeled; 1-inch piece fresh ginger, peeled; 1 Scotch bonnet pepper, seeded and chopped; 2 tablespoons water; 3 tablespoons red palm oil; 1 large tomato, diced; 3 tablespoons tomato paste; 1 medium red bell pepper, chopped; 1 cup (240 ml) fish stock or water; 1 bay leaf; 1 small onion, thinly sliced; 1 teaspoon shrimp or Maggi bouillon powder; 1/2 teaspoon dried thyme; 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley; 1 teaspoon fresh lemon juice

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This rich and smoky sauce from Côte d'Ivoire transforms smoked mackerel into a deeply flavored condiment with warming heat. It is traditionally served over steamed rice, with boiled yams, or alongside grilled plantains and attiéké, allowing the smoky-spicy sauce to soak into each bite.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
19 gFat
5 gSaturated Fat
8 gCarbs
2 gFiber
4 gSugar
22 gProtein
620 mgSodium
480 mgPotassium
65 mgCalcium
2.5 mgIron
28 mgVitamin C
210 mcgVitamin A

Ingredients

For the smoked fish base

14 oz (400 g) smoked mackerel fillets, skin and bones removed
1 large yellow onion, roughly chopped
4 garlic cloves, peeled
1-inch piece fresh ginger, peeled
1 Scotch bonnet pepper, seeded and chopped
2 tablespoons water

For the sauce

3 tablespoons red palm oil
1 large tomato, diced
3 tablespoons tomato paste
1 medium red bell pepper, chopped
1 cup (240 ml) fish stock or water
1 bay leaf
1 small onion, thinly sliced

For seasoning and finishing

1 teaspoon shrimp or Maggi bouillon powder
1/2 teaspoon dried thyme
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Directions

In a food processor, combine the smoked mackerel, chopped onion, garlic, ginger, Scotch bonnet, and water. Pulse until a coarse paste forms, scraping down the sides as needed; do not over-process.
Heat the palm oil in a heavy-bottomed saucepan over medium heat until shimmering and fragrant, about 2 minutes. Add the thinly sliced onion and cook for 4 minutes until softened and translucent.
Add the mackerel paste and cook, stirring frequently, for 8 to 10 minutes until fragrant and slightly darkened in color, taking care not to let it stick to the pan.
Stir in the diced tomato, tomato paste, and red bell pepper. Cook for 5 minutes until the tomatoes break down and release their juices, stirring constantly.
Pour in the fish stock and add the bay leaf. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and a sheen of red oil begins to separate at the edges.
Stir in the bouillon powder, dried thyme, salt, and pepper. Continue to simmer for another 3 to 5 minutes to meld the flavors, then remove from heat.
Discard the bay leaf and stir in the chopped parsley and fresh lemon juice just before serving.
Serve hot drizzled over steamed white rice, alongside boiled yam, or with grilled plantains and attiéké for a traditional Ivorian meal.

Cook’s Notes

Use authentic Ivorian smoked mackerel for the best flavor; smoked herring, king mackerel, or smoked tilapia are good substitutes.
The sauce can be made a day ahead and refrigerated in a sealed container for up to 3 days; the smoky flavor deepens overnight.
For a milder sauce, remove all the seeds and inner ribs from the Scotch bonnet before processing, or substitute with a milder chili like jalapeño.
If red palm oil is unavailable, a mix of vegetable oil and 1/2 teaspoon of paprika can approximate the rich color and earthy undertone.
Serve this sauce with crusty bread, fried plantains, or use it as a flavorful base for rice pilaf or couscous.