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

Descubra Palm nut fish stew, um prato de Central African Republic: ingredientes, informações nutricionais, 413 calorias por porção e origem cultural.

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.

Alimentos: 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