Palm Oil Sauce Recipe Video
Summary
Ingredients
| Palm oil | 3 Tablespoon | |
| Onion | 1 Cup (16 tbs), sliced | |
| Fish | 1⁄2 Cup (8 tbs), washed (dried fish) | |
| Habanero pepper | 2 Large, chopped, cooked | |
| Cray fish | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Bouillon cubes | 1⁄2 Cubic Centimeter, crushed | |
| Stewed tomato | 2 Tablespoon (left over) |
Nutrition Facts
Serving size
Calories 290 Calories from Fat 211
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 11.3 g56.6%
Trans Fat 0 g
Cholesterol 31.1 mg10.4%
Sodium 495.1 mg20.6%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.5 g6%
Sugars 5.7 g
Protein 9 g18.4%
Vitamin A 1.7% Vitamin C 12.3%
Calcium 3.5% Iron 3.7%
*Based on a 2000 Calorie diet
Directions
1. In a non-stick pan, heat palm oil on medium heat.
2. Put onion and sauté till translucent. Add the habanero peppers and continue to sauté till the onion turns light brown.
3. Put the tomato stew and stir till mixed.
4. Add the bouillon cube and dried fish. Stir it well till combined.
5. Sprinkle Cray fish and add salt to the sauce. Mix well till all the ingredients are cooked and well incorporated.
SERVING
6. In a serving plate, serve the sauce with rice or boiled yam.
Chef
