Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 6 medium-sized fish
- 2 cloves of garlic
- 2 tablespoons of flour
- 5 tablespoons of oil
- 3 tomatoes
- salt, pepper, or chilli powder
Directions
Cut the fish into pieces, after having washed and wiped it dry.
Spread small pieces of garlic as deep as possible into the flesh of fish.
Dip the pieces of fish in the flour.
Heat the oil in a cast iron pan and place the fish in it once the oil is very hot.
When the pieces are golden brown, add the tomatoes, sliced along the middle, add salt, and the other spices, and cover the pan.
Let it simmer at low temperature for about 40 minutes. Check to see when it is ready, and add a few spoonfuls of water if necessary.
Serve very hot, fresh off the fire.
Category:Chadian Recipes
Category:Chadian Meat Dishes