Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fish | 1 tbsp (18ml) | 6 |
| Pumpkin | 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
- 4 serving pieces of fresh fish
- 4 ripe cooking bananas
- 2 spring onions
- 1 green pepper (optional)
- 12 matchbox-sized pieces of pumpkin
- 2 cups of coconut cream
Directions
1. Put the fish pieces in a pot or baking dish.
2. Peel the bananas and cut the lengthwise. Arrange on top of the fish.
3. Wash and chop the spring onions and green pepper.
Sprinkle on the top of the bananas
4. Wash the pumpkin, cut into slices and add to the bananas.
5. Add coconut cream.
6. Cook for about 30 minutes or until the bananas are soft.
7. Serve hot.
Category:Fijian Recipes
Category:Fijian Snacks