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17Ingredients
55Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 Tbsp. salt
- 1 tsp. pepper (Cameroon)
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- 1 tsp. onion powder
- 1 tsp. spice (suya, optional)
- 1 Tbsp. olive oil
- 1 fish (tilapia)
- 2 tomatoes
- 1 bell pepper
- 1/2 Scotch Bonnet pepper
- 1/2 medium onion (finely chopped)
- 1 stock (cube)
- 1 tsp. fresh thyme
- 1/4 tsp. curry
- salt (to taste)
- 1/4 cup vegetable oil
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Directions
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol50mg17% |
| Sodium1450mg60% |
| Potassium730mg21% |
| Protein22g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Sandy D. 6 years ago
I used 3 tilapia filets, so the cook time was halved. It is delicious- next time the whole scotch bonnet pepper - we love it hot! Served with jollof rice and fried plantains. A light salad of chopped cucumbers, onions and a fruit (orange, mango, papaya or pineapple) would be a cool side.