4 Serves
113 Mins
Peel the green plantains and cut them into chunks. Boil them in a large pot of water until tender.
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AzerbaijaniVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
130 µg / 400 µgCalcium
70 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
952 mg / 4,700 mgSodium
1048 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
23 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Drain the plantains and transfer them to a large mortar and pestle. Pound them thoroughly until they form a smooth, elastic dough.
In a large pot, heat the coconut oil and sauté the onion and garlic until fragrant.
Add the coconut milk and bring to a gentle simmer. Season the broth with salt and pepper.
Add the fish pieces to the simmering coconut broth and cook until the fish is opaque and flakes easily.
Serve the plantain mash in bowls topped with the hot fish and coconut broth.
43
g51
g49
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Moroccan
Tunisian