4 Serves
89 Mins
Clean and pat the fish dry, then season it thoroughly with salt and pepper.
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TanzanianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
425 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium-high heat.
Add the fish to the frying pan and cook until golden brown and cooked through, approximately 10 minutes per side.
While the fish cooks, steam the attiéké in a pot with a small amount of water until light and fluffy.
Serve the hot fish immediately alongside the prepared attiéké.
20
g3
g10
g
French