Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Eel | not in our table | 0 |
| Seed | 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
- Fresh catfish or conger eel
- Seasoning cubes
- Onion , quartered
- Habanero pepper, chopped
- Ehu seeds, peeled and ground
- Scent leaves or parsley , washed and torn into pieces
- Salt
Directions
Clean the catfish, and slice it into 1-inch thick pieces.
Boil some water and pour it over the fish chunks, stirring constantly. The hot water toughens the fish skin, preventing it from falling apart during cooking.
Place the fish pieces in a pot with just enough water to cover them. Add the seasoning cubes, onion chunks, and habanero pepper. Bring to a boil.
Add the ground ehu and scent leaves, and continue to simmer until the fish is done.
Season with salt and pepper, and leave to simmer for 5 minutes.
Remove the onion pieces, and serve hot.
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