I never ever leave London’s Brixton market without a backpack fully laden with food. Infact, I buy my backpacks solely on how much ‘salone food’ I can fit in to them. Style – that don’t matter. So on my last trip to Brixton, I loaded up on 6 tins of coconut milk, 1.5 kilo of cashew nuts, 2.5 kilos of rice flour, 12 packets of plantain crisps (mini chefs are obsessed with these), 1 kilo of okra, 6 scotch bonnet chillis, 6 phone cards, 6 mangoes and 6 plantains. Sadly I had to leave behind the black-eyed beans, pistachios, water melon and star fruit. But only until the next time. I mean, how else would a girl to get her Sierra Leonean hit on a farm in Suffolk?
Well one of those plantains made it into this super easy smoked mackerel, broccoli and plantain stir-fry. The sweet plantain really worked well with the salty smoked mackerel. The quantities in this stir-fry recipe is a guide. You can ignore the fish and make this as a plantain and broccoli stir-fry if wanting to serve this to vegetarians. I have a post about how to fry plantains that might be useful if you have not cooked them before. And a little tip you want to eat this one warm as plantains fried like these are much better warm. Well try this easy smoked mackerel, plantain and broccoli recipe and let me know what you think. Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
