Smoked Fish Gravy With Nigerian Rice

[Gimbiya]

Smoked Fish Gravy With Nigerian Rice

Smoked fish gravy is sauce cooked like any other gravy we have on this blog. Cooked with vegetables, seasoning and a thickener which could be baking flour.

Cooking gravy is very easy as all it needs is stir fry the vegetables, add stock or water, season to taste and thicken to desired consistency. Gravy is cheaper (less expensive) to cook compared to Nigerian tomato stew. Gravy is nutritious and can make you eat so much rice because of the taste. Can be cooked with meat, chicken, fish etc. Scroll down to see more gravy recipes on the blog.

INGREDIENTS FOR SMOKED FISH GRAVY:

I used...

• 6 cups stock but added some more water later to reduce the thickness
  
• 4 large carrots
  
• 3 medium sized onion
  
• 1 large cabbage
  
• 4 red bell peppers (tatashey)
  
• 2 smoked fish (Titus/mackerel)... deboned
  
• 2 packs knorr roast meat gravy
  
• 1/3 cup flour
  
• Grand soya oil
  
• 1 tablespoon pepper sauce
  
• 2 knorr cubes
  

COOKING DIRECTION:

1. Chop and dice all vegetables and put away.
   
2. Wash and debone the smoked fish
   
3. Heat oil a little
   
4. Stir fry the vegetables with seasoning cubes for about 1 minute or more if you want them a bit soft. I like crunchy veggies.
   
5. Add the stock or water or both.
   
6. Add pepper sauce and stir, check for taste of salt and seasoning
   
7. Thicken. I used knorr gravy and added flour when not satisfied with thickness.
   
8. Add smoked fish last so it doesn't crumble during stirring. Check taste and thickness.
   
9. Serve with rice.
   

See step by step cooking pictures after the cut...

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Smoked fish

Stir fry vegetables in oil with seasoning

Adding my frozen stock. This is old preserved stock, chicken and beef stock together

 Adding more water and gravy powder
[/size]Add pepper sauce[size=undefined]

Finally adding the smoked fish

 Food is served

 Enjoy your 5 star gravy with boiled Nigerian rice[/size]

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Happy Cooking!

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