Tilapia Frit Avec Sauce Aux Feuilles De Manioc (fried Tilapia With Cassava Leaf Sauce)
Tilapia Frit avec Sauce aux Feuilles de Manioc is a popular dish in Gabonese cuisine, featuring crispy fried tilapia served with a flavorful cassava leaf sauce. This dish is a delicious representation of the diverse and vibrant flavors found in Gabonese cooking.
Ingredients
- 4 tilapia fillets
- 1 cup cassava leaves, finely chopped
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped
- 1 cup vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat.
- Season the tilapia fillets with salt and pepper, then carefully place them in the hot oil. Fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the oil and set aside on a paper towel-lined plate to drain excess oil.
- In a separate pot, sauté the onion, garlic, and scotch bonnet pepper until fragrant. Add the diced tomatoes and cassava leaves, then cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Serve the fried tilapia with the cassava leaf sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Skillet Pot Knife Cutting board
Tools
Tongs Wooden spoon
Serving suggestions
Serve the Tilapia Frit avec Sauce aux Feuilles de Manioc with steamed rice or boiled plantains for a complete Gabonese meal.
Tips & tricks
For a spicier sauce, add more scotch bonnet pepper according to your preference.
Cost
$15