Tin Boom (Canned Mackerel Stew)

Steps

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1. 1
   Prepare dumpling dough: combine flour with salt, then gradually add water while kneading until a smooth dough forms. Add water a little at a time, kneading as you go, to avoid making pancakes.
   ▶ ≈3:35
2. 2
   Bring a large pot of water to a boil, adding a teaspoon of salt.
   ▶ ≈5:59
3. 3
   Once water boils, add dumplings one by one. Roll dough pieces gently and drop into the hot water individually, avoiding adding them all at once.
   ▶ ≈7:23
4. 4
   Cook dumplings for 20–25 minutes until fully cooked through. Turn them occasionally to prevent sticking to the bottom. They will float when done.
   ▶ ≈8:37
5. 5
   When dumplings are halfway cooked, add cooking bananas in their skin. Add a little oil, vinegar, or a small piece of salt fish to prevent the water from darkening.
   ▶ ≈9:16
6. 6
   Add Irish potatoes to the same pot.
   ▶ ≈10:21
7. 7
   In a separate pot, heat grapeseed oil on a small flame. Chop onion, red pepper, green pepper, thyme, scotch bonnet pepper, scallion, and garlic.
   ▶ ≈10:47
8. 8
   When oil is hot (it will move quickly across the pan), add the chopped seasonings and fry until very aromatic.
   ▶ ≈13:02
9. 9
   Add tomato sauce and stir through.
   ▶ ≈15:21
10. 10
    Add half a teaspoon each of black pepper, garlic powder, seasoning salt, and flavored rice seasoning. Stir well and taste; adjust as needed.
    ▶ ≈16:32
11. 11
    Pour in the canned mackerel (two cans) with its tomato sauce. Add three nice pieces of mackerel. Turn to medium heat and cook slowly to preserve the chunks; do not cook rapidly or the fish will break apart.
    ▶ ≈17:29
12. 12
    Sprinkle in a little more seasoning to ensure the dish tastes good.
    ▶ ≈20:05
13. 13
    Simmer until done. Flip any ingredients standing above the water to the bottom. Add plenty of pepper. Continue cooking gently on low heat with the lid covering the pot so steam finishes cooking everything.
    ▶ ≈21:12