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.

Tilapia Frit Avec Sauce Aux Feuilles De Manioc (fried Tilapia With Cassava Leaf Sauce)

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

  1. In a large skillet, heat the vegetable oil over medium-high heat.
  2. 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.
  3. 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.
  4. 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