Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | 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
- 2-3 fish (2 lbs) 900g
- 2 green plantain (sliced 2" in length)
- 2 cocoa (1/2 lb-3/4 lb) 225-340g
- 1 grated coconut (1 cup thick cream) 250ml
- Hot Pepper (seeded and chopped)
- 1 tsp salt 5ml
- 1/4 tsp Black Pepper 2ml
- 1/4 thyme 2ml
- 2 tblsps margarine 30ml
- 2 tblsps flour
- 1 onion (sliced)
Directions
Clean, dry, season and half fry the fish. Set aside.
Grate coconut (add 1 cup water, squeeze and strain to get thick cream).
Boil green plantain and cocoa in about 2-3 cups water.
Add fish to liquid with plantains and cocoa. Add habanero pepper.
In frying pan, brown 2 tbsp. margarine with 2 tblsp. flour.
Add 1 cup water gradually to make a brown sauce.
Add sauce and slice onion to stew.
Lastly, add coconut cream. Season to taste.
Category:Belizean Recipes
Category:Belizean Soups