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Ingredients
US|METRIC
4 SERVINGS
- 1 handful parsley (about a heaping cup)
- 3 cloves garlic
- 1 scotch bonnet (/ habanero pepper)
- 1 tsp. shrimp bouillon
- 1 tsp. black pepper
- 1 tsp. salt
- 2 1/2 lb. fish (blue snapper, preferably cut into fish steaks or any white fish of your choice)
- 2 cups jasmine rice (broken, or regular jasmine rice soaking)
- 1 sweet potato
- 1 eggplant (purple)
- 4 carrots (I used orange purple and yellow carrots)
- 1/2 cabbage (a head of)
- 2 bell peppers
- 3 scotch bonnet (/ habanero peppers)
- 1 cup vegetable oil
- 1 cup tomato paste
- 1 onions (large, sliced)
- 3 cloves garlic
- 2 scotch bonnet (/ habanero peppers I used green scotch bonnets, the color doesn't really matter)
- 3 Tbsp. shrimp bouillon
- 1 tsp. black pepper
- salt (to taste)
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NutritionView More
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1400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1400Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat7g35% |
| Trans Fat1.5g |
| Cholesterol170mg57% |
| Sodium1540mg64% |
| Potassium2780mg79% |
| Protein68g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate121g40% |
| Dietary Fiber15g60% |
| Sugars17g |
| Vitamin A340% |
| Vitamin C230% |
| Calcium25% |
| Iron45% |
* 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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