This Sardine Life.
In West Africa Titus is a big deal. Titus is actually the name of a brand of canned sardines, but that’s what we call all brands of sardines and Mackerel; regardless of its other name. It’s like saying Biscuit bone instead of Brisket bone. It’s just how we are. It’s not as if we don’t understand these things lol.
Growing up, opening a can of Titus sardines and pouring it into piping hot bread always felt like the sand man soaking your night with good dreams. Pouring a can of sardines into Jollof rice can be soul nourishing. A can of sardines in Nigerian tomato stew is hunger satisfying.
As Africans we love “Titus” so buying it fresh at the fish market makes it worth while. Fried sardines are amazing especially when seasoned and drenched in pepper. It goes well with garri; i.e processed and fried cassava flakes. Not only can it be eaten with cassava flakes, but it can be paired with bread, banku and beans.
This particular recipe is very easy and after frying or roasting, it can be eaten on it’s own or with eggs.
7-8 fresh sardines or Indian mackerel (cleaned and gutted)
1 tbsp dry grinded pepper, Cameroon pepper or chili flakes
1 tsp garlic powder
½ tsp black pepper(optional)
⅓cup of all purpose flour
⅓ cup of corn meal(optional)
oil for frying
salt to taste
wash and pat fish dry
season with salt and pepper and set aside
Mix flour, corn meal, salt and garlic powder; then set aside
Dredge the fish in the flour mixture, shake off the excess flour; then let it rest for about 10minutes while the oil heats up. Fry until golden brown and crispy. You may cook in a 350 degree oven or grill