Palm nut fish stew

Name: Palm nut fish stew
Yield: 300.00 ml
Cuisine: Central African Republic
Ingredients: 160.00 g Fish (smoked or fresh) braised in fresh palm nut cream (boiled and pressed Elaeis guineensis drupes); 50.00 ml Fresh palm nut cream (from wild Elaeis guineensis palms of the Sangha watershed); 20.00 g Onion, garlic and local chilli

Palm nut fish stew from Central African Republic: explore its ingredients, nutrition facts, 413 calories per serving, and cultural origin.

Palm nut fish stew — Central African Republic

Palm nut fish stew features fish braised in a creamy sauce made from fresh palm nuts, a staple in Central African cuisine.

Foods: Palm nut fish stew

160.00 g Fish (smoked or fresh) braised in fresh palm nut cream (boiled and pressed Elaeis guineensis drupes)
50.00 ml Fresh palm nut cream (from wild Elaeis guineensis palms of the Sangha watershed)
20.00 g Onion, garlic and local chilli