eCook Meal
Jamaican Hake Stew
with crisp poppadom & hearty pumpkin
With its fusion of flavour and spices, Jamaican food is known as a comforting cuisine with surprising kicks of heat and refreshing ingredients for balance. This hake stew expertly combines tangy tomato notes and zesty lime juice with fried onion & pumpkin for a unique and memorable eating experience.
Serving guide
Choose your portion size.
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the pumpkin chunks until browned and starting to soften, 5-6 minutes (shifting occasionally).
SPICY Tomato SAUCE
Add the Tomato paste, the Jamaican Fish Spice, and cook until fragrant, 1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 200ml of water. Simmer until reduced and thickening, 8-10 minutes.
CRISPY Poppadom
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadom in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped Parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the pumpkin chunks until browned and starting to soften, 5-6 minutes (shifting occasionally).
SPICY Tomato SAUCE
Add the Tomato paste, the Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 400ml of water. Simmer until reduced and thickening, 8-10 minutes.
CRISPY POPPADOMS
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped Parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the pumpkin chunks until browned and starting to soften, 7-8 minutes (shifting occasionally).
SPICY Tomato SAUCE
Add the Tomato paste, the Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 600ml of water. Simmer until reduced and thickening, 10-15 minutes.
CRISPY POPPADOMS
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped Parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
BROWN THE VEG
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the pumpkin chunks until browned and starting to soften, 7-8 minutes (shifting occasionally).
SPICY Tomato SAUCE
Add the Tomato paste, the Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 800ml of water. Simmer until reduced and thickening, 10-15 minutes.
CRISPY POPPADOMS
While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds.
FLAKY HAKE
When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice.
JAMAICAN ME HUNGRY
Serve up a generous helping of the steaming hake stew and scatter over the chopped Parsley. Serve a Poppadom on the side for scooping. Get eating, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.66
for 4 servings · R38.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Jamaican Fish Spice
- Line-caught Hake Fillets
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Jamaican Hake Stew?
The preparation time for Jamaican Hake Stew with crisp poppadom & hearty pumpkin is between 20 and 40 minutes.
What is the total time required to make Jamaican Hake Stew with crisp poppadom & hearty pumpkin?
The total time required to make Jamaican Hake Stew with crisp poppadom & hearty pumpkin is between 35 and 55 minutes.
How many servings does Jamaican Hake Stew provide?
4 servings
What are the main ingredients in Jamaican Hake Stew?
Fish, Jamaican Fish Spice, Lime Juice, Line-caught Hake Fillets, Onion, Parsley, Poppadom, Pumpkin Chunks, Tomato, Tomato Paste
What is the nutritional information of Jamaican Hake Stew?
Calories: 322, Carbs: 46 grams, Fat: grams, Protein: 27.3 grams, Sugar: 18.7 grams, Salt: 1271 grams
How do I prepare Jamaican Hake Stew?
CRISPY POPPADOMS: While the sauce is reducing, place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds. JAMAICAN ME HUNGRY: Serve up a generous helping of the steaming hake stew and scatter over the chopped parsley. Serve a poppadom on the side for scooping. Get eating, Chef! BROWN THE VEG: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the pumpkin chunks until browned and starting to soften, 5-6 minutes (shifting occasionally). FLAKY HAKE: When the sauce has 5 minutes remaining, submerge the hake pieces into the sauce and simmer for the remaining time until cooked through and flaking. Remove from the heat, season and drizzle over the lime juice. SPICY TOMATO SAUCE: Add the tomato paste, the Jamaican Fish Spice, and cook until fragrant,1-2 minutes (shifting constantly). Stir through the cooked chopped tomato, a sweetener and 400ml of water. Simmer until reduced and thickening, 8-10 minutes.
What should be prepared from my kitchen to make Jamaican Hake Stew?
Fish, Jamaican Fish Spice, Lime Juice, Line-caught Hake Fillets, Onion, Parsley, Poppadom, Pumpkin Chunks, Tomato, Tomato Paste
How many calories does Jamaican Hake Stew have?
322 calories
How much fat content does Jamaican Hake Stew have?
grams