Grilled Mackerel with Bambara Nut Hummus with Bambara Nut Salsa By Chef Muneera
This dish highlights the harmony between ocean and land stewardship:
Mackerel is an abundant, ocean-friendly fish in West Africa.
Bambara Nut: a climate-resilient, nitrogen-fixing legume that strengthens food security.
Scent Leaf – an indigenous herb that adds both flavor and cultural identity.
The recipe reflects my commitment to protecting our aquatic food systems while celebrating African heritage and biodiversity.
Ingredients:
- Grilled Fish
- 2 medium mackerel fillets
- 1 tbsp lemon juice
- 1 tbsp groundnut oil
- 1 tsp smoked paprika
- Salt to taste
- Bambara Nut Hummus
- 1 cup bambara nuts (soaked overnight, boiled till tender)
- 1 clove garlic
- 2 tbsp groundnut oil or sesame paste
- Juice of 1 lemon
- Salt to taste
- Bambara Nut Salsa
- 1/2 cup cooked bambara nuts
- 1 small red onion, thinly sliced
- 1 small tomato, finely chopped
- 1 chili (scotch bonnet or green), minced
- 1 tbsp groundnut oil (sustainably sourced)
- Handful of chopped scent leaf (or basil substitute)
- Salt to taste
- Garnish
- Fresh scent leaf sprigs
Method:
Fish: Marinate fillets with lemon juice, spice, oil, and salt. Grill until golden and flaky.
Hummus: Blend bambara nuts, garlic, lemon juice, oil, and salt into a smooth, creamy paste.
Salsa: Toss cooked bambara nuts with onion, tomato, chili, palm oil, and chopped scent leaf. Season lightly.
Plating: Spoon a base of bambara hummus into a bowl. Add a generous topping of bambara salsa. Lay grilled mackerel pieces on top. Garnish with fresh scent leaf sprigs.
