Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
For grilled mackerel
For the marinade
small piece fresh ginger, grated
1 garlic clove, crushed
2 tbsp honey
For the tomato salsa
4-6 medium tomatoes, peeled and finely chopped
1/4 - 1/2 medium red onion, very finely chopped
1 small garlic clove, crushed
Pinch of grounded cumin
Handful of fresh coriander, roughly chopped
Salt and pepper to taste
Mix all the ingredients together and pour over the mackerel to marinate. Cover and chill for 30 mins.
Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil.
Grill for 5 minutes, then turn and baste with remaining marinade. Grill for 5 minutes more.
Place all of the ingredients in a food processor.
Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato.
If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
Let sit for an hour for the flavors to combine.
Peel sweet potatoes, wash them twice and boil for 15- 30 minutes
Drain the yam and serve with grilled mackerel and tomato salsa.