1 hr 10
By Anto Cocagne and Aline Princet
Finely chop the amaranth leaves, setting a few aside for decoration.
To prepare the smoked mackerel, remove the head and skin, then flake the meat, removing all of the bones.
Heat the red palm oil in a fry pan and sweat the green nokoss, then drop in the amaranth leaves. Reduce the heat and cook for 5 minutes. Add the mackerel meat and season with salt and