Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 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
- red palm oil
- several ripe plantain bananas, peeled and cut into discs or cubes
- salt
- one onion, chopped
- two tomatoes, peeled (if desired), and chopped
- one chile pepper, cleaned and chopped
Directions
Heat a cup or two of palm oil in a skillet. Sprinkle the raw plantains with salt.
Fry the plantains until they are golden brown.
Remove the plantains from the oil and drain on absorbent paper (paper towel).
It may be best to fry the plantains in a few batches.
In the same skillet and oil in which the plantains were fried, fry the onion, tomato, and chile pepper for a few minutes, stirring often.
Add a few spoonfuls of water, reduce heat, and simmer for a several minutes until a thick, chunky sauce is obtained. Some cooks add a splash of vinegar.
Place the plantains on a plate, cover them with a grilled fish (see below), and pour the onion-tomato mixture over them.
Category:Chadian Recipes
Category:Chadian Meat Dishes