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This soup is usually made with freshwater fish and popular along the lake side villages throughout Eastern Africa. Put fish bones and heads in cold water to cover and bring to a boil. Simmer slowly with the onion until the onion is soft. Add milk and strain to remove the bones. Returnthe heads to the soup. Season to taste. Add cilantro and serve. Note: All of the head is eaten except for a hard bone between the eyes. Recipe By : Mrarchway@aol.com From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (38%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.2mg||0 %|
|Sodium 45mg||2 %|
|Potassium 23mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.7g|
|Protein 0.5g||1 %|
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Calories per serving: 8
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