Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Carp | not in our table | 0 |
| Eel | 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
- 2 kg carps or eels
- 200 g onions
- 100 g djanssan
- 1 tomato
- peanut oil
- 50g mbongo spices
- salt and pepper to taste.
Directions
Chop the onions, garlic, tomato and djanssan.
Wash, trim and cut the fish in steaks.
Place the fish in a large pot and pour all the ingredients, together with the spices of mbongo and some water.
Mix thoroughly
Put in a casserole, pour the peanut oil and then cover and cook over low heat for 30 minutes.
Check the consistency of the sauce. If too thick, add some water to dilute.
Category:Cameroonian Recipes
Category:Cameroonian Appetizers