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Main course · West African

Mbakhal (Senegalese Peanut Rice with Smoked Fish)

50 min Serves 4 ~836 kcal/serving ~£9.00 (£2.25/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 350 g long-grain rice
  • 200 g smoked mackerel fillets
  • 150 g roasted peanuts
  • 2 onions
  • 2 tbsp tomato purée
  • 3 garlic cloves
  • 1 scotch bonnet chilli
  • 2 tbsp dried shrimp
  • 1 tsp tamarind paste
  • 3 tbsp vegetable oil
  • 1 lime

Nutrition (per serving)

Calories
836 kcal
Protein
28.7 g
Carbohydrate
80.6 g
of which sugars
7.9 g
Fat
42.8 g
of which saturates
6.9 g
Fibre
5.7 g
Salt
1.34 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blitz the peanuts with 200ml water to a coarse paste.

  2. 2

    Heat the vegetable oil in a large heavy pan over a medium heat and fry the chopped onions for 6 minutes. Add the crushed garlic and tomato purée and fry for 2 minutes.

  3. 3

    Add 750ml water, the peanut paste, the dried shrimp ground to a powder (it stands in for Senegalese dried fish) and the whole scotch bonnet. Simmer for 10 minutes, stirring.

  4. 4

    Stir in the rinsed rice, bring back to the boil, then cover and cook on the lowest heat for 20-25 minutes, stirring once halfway as peanut rice catches easily, until the rice is tender and creamy. Add a splash of water if it dries out.

  5. 5

    Skin the smoked mackerel, break into large flakes and fold in with the tamarind paste for the last 3 minutes. Remove the scotch bonnet and season with salt.

  6. 6

    Serve straight away with lime wedges, and cool any leftovers quickly.

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