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west-african

Beninese Peanut Tomato Fish Skillet with Gari

This simmered dish pairs white fish fillet with natural peanut butter, unsweetened, tomato paste and gari. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
63 g Carbohydrates
26 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 165g white fish fillet (tilapia or cod) 165 kcal
  • 26g natural peanut butter, unsweetened 153 kcal
  • 156g crushed tomatoes, canned 50 kcal
  • 17g tomato paste 14 kcal
  • 73g onion, chopped 29 kcal
  • 6g garlic, minced 9 kcal
  • 9g vegetable oil 80 kcal
  • 41g gari (cassava granules) 148 kcal
  • 9g lemon juice 3 kcal

Cooking instructions

  1. white fish fillet (tilapia or cod)
    Season the fish with salt and black pepper. Set aside.
  2. oniongarlicvegetable oil
    Heat oil in a skillet over medium heat. Add onion and cook 4 minutes until soft, then add garlic for 30 seconds.
  3. crushed tomatoestomato paste
    Stir in tomato paste and cook 1 minute. Add crushed tomatoes and simmer 5 minutes until slightly thickened.
  4. natural peanut butter
    Whisk peanut butter into the sauce until smooth. Add a splash of water if needed for a stew-like consistency.
  5. white fish fillet (tilapia or cod)
    Nestle the fish into the sauce, cover, and simmer gently 6 to 8 minutes until the fish flakes easily.
  6. white fish fillet (tilapia or cod)natural peanut buttercrushed tomatoesgari (cassava granules)lemon juice
    Stir in lemon juice. Serve the fish and peanut-tomato sauce with gari sprinkled on the side for scooping.

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