Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 average breams
- groundnut oil
- 5 red hot peppers
- 150 g of onions
- 3 garlic cloves
- 150 g of fresh tomatoes
- 30G celery
- 50 g parsley
- 20 g ginger
- 30 g djanssan
- salt and pepper to taste
Directions
1
Wash, empty and trim the breams.
2
Crush all the ingredients (peppers, onions, garlic, tomatoes, celery)
3
Heat some groundnut oil in a casserole and fry the crushed ingredients for 20 minutes.
4
Season the breams and coat them with groundnut oil.
5
braise on a barbecue; basting every side with the fried, crushed ingredients.
6
Serve hot and decorate with parsley leaves.
7
Category:Cameroonian Recipes
8
Category:Cameroonian Meat Dishes
Recipe sourced from
fandom