Mackerel in Breadfruit Gravy is a traditional Liberian recipe for a classic economical dish of tinned mackerel in a habanero chilli sauce served over chunks of unripe breadfruit. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Mackerel in Breadfruit Gravy.
Slice your breadfruit wedges crossways into rough cubes then wash in a large bowl of water. Drain then transfer to a large pot. Season with 1 tsp salt and pour over just enough water to cover. Place over medium heat, bring to a simmer, cover and cook for about 15-20 minutes, or until tender.
Combine the onions and habanero chillies in a blender and render to a paste. Test the breadfruit and if it's fork tender drain in a colander and set aside to cool.
Add about 6 tbsp oil to a large pot. Once the oil is hot add the pounded chilli and onion mix and fry for about 4 minutes, or until the onions are soft. Crumble in the Maggi cubes and stir to combine and continue frying for 5 minutes more.
Add 250ml (1 cup) water to the pot then stir in the mackerel and its tomato sauce. Stir to combine, bring everything to a simmer and cook for a few minutes. Allow the gravy to thicken to your liking.
Arrange the breadfruit on a plate, spoon over the gravy and serve.
