Mauritanian Spiced Mackerel Bap

Ingredients

In this Mauritanian adaptation, the traditional British Mackerel Bap is transformed by incorporating Mauritanian spices and flavors. The original dish typically features plain pan-fried mackerel fillets served in a soft bread roll, while the Mauritanian version adds a complex spice blend and a zesty yogurt sauce, elevating the dish with Mauritanian culinary traditions. We alse have the original recipe for Mackerel Bap, so you can check it out.

• 4 mackerel fillets 4 mackerel fillets
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• 4 Mauritanian baps (or substitute with soft bread rolls) 4 Mauritanian baps (or substitute with soft bread rolls)
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 4 lettuce leaves 4 lettuce leaves
• 2 tomatoes, sliced 2 tomatoes, sliced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the ground cumin, coriander, paprika, turmeric, ginger, cinnamon, salt, and pepper.
2. 2.
   Rub the spice mixture evenly over the mackerel fillets, ensuring they are well coated. Let them marinate for 15 minutes.
3. 3.
   Heat a frying pan over medium heat and add a drizzle of oil. Cook the mackerel fillets for 3-4 minutes on each side until they are golden and cooked through.
4. 4.
   In a separate bowl, mix the plain yogurt, lemon juice, and chopped cilantro to make the zesty yogurt sauce.
5. 5.
   Slice the Mauritanian baps in half and lightly toast them.
6. 6.
   To assemble the baps, spread a generous amount of the zesty yogurt sauce on the bottom half of each bap. Place a lettuce leaf on top, followed by a mackerel fillet and some sliced tomatoes. Top with the other half of the bap.
7. 7.
   Serve the Mauritanian Spiced Mackerel Baps immediately and enjoy!

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and have been properly cleaned and deboned before marinating and cooking.
• Mauritanian baps — If Mauritanian baps are not available, you can substitute them with soft bread rolls or any other type of bread you prefer.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the zesty yogurt sauce.
• Cilantro — Fresh cilantro adds a vibrant flavor to the yogurt sauce, but if you're not a fan of cilantro, you can substitute it with fresh parsley.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice blend.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Serve the Mauritanian Spiced Mackerel Baps with a side of crispy fries or a fresh salad for a complete meal.
• Experiment with different types of fish, such as tilapia or cod, for a variation of flavors.
• If you're not a fan of yogurt, you can substitute it with a tangy mayonnaise or a spicy harissa sauce.

Serving advice

Serve the Mauritanian Spiced Mackerel Baps as a main course for a delicious lunch or dinner. Accompany them with a side of fries or a fresh salad to complete the meal.

Presentation advice

To enhance the presentation, place the Mauritanian Spiced Mackerel Baps on a wooden serving board or a colorful plate. Garnish with a sprig of fresh cilantro or a lemon wedge for an extra touch of freshness.