Fish Milk Soup
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INGREDIENTS
INSTRUCTIONS
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
NOTES
Nutrition
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| Serving Size: 1 Serving (16g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 8 | ||
| Calories from Fat: 3 (38%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 8
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