Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
407
Calories
23g
Protein
27g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one whole fish (several if you have small fish) -- a half pound per serving
- one or two onions, chopped
- oil for frying
- fresh tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
- cayenne pepper or red pepper, black pepper, salt
Directions
1
Clean fish. Stuff stomach cavity with chopped onions.
2
Heat oil in frying pan.
3
Fry fish in oil on both sides until nearly done.
4
Add tomatoes and spices.
5
Simmer until done.
6
Serve with Baton de Manioc / Chikwangue, Fufu, or Rice; and African Hot Sauce, and a vegetable.
7
Category:Central African Recipes
8
Category:Central African Meat Dishes
Recipe sourced from
fandom