Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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
- Fish (whole or pieces)
- potatoes
- green bananas
- carrots
- macaroni
- onion
- tomatoes
- cooking butter
- garlic, salt, black pepper, hot pepper, lime juice
- chive and thyme, cilantro (optional)
Directions
Clean and season fish with garlic, black pepper, lime juice, chive,thyme
Peel vegetables and cut into bite sized pieces.
Boil vegetables in enough water to cover. Let the habanero pepper float on top, don’t let it burst!
When vegetables are half-cooked, add macaroni and when almost finished, add fish and butter to taste.
Add water to make desired broth
Season to taste with salt, chopped cilantro and lime juice.
Category:Trinidadian Recipes
Category:Trinidadian Soups