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Recipe: Spicy tomato salsa with ipu<br />
tiny fish pickled in salt<br />
Ipu is made from tiny fish caught<br />
with nets in the Laclo (Manatuto)<br />
River. The fish are washed, mixed<br />
with locally produced salt and<br />
poured into small bottles. The ipu is<br />
ready to eat after a week, and can<br />
be stored for up to a year.<br />
The following recipe is just one way<br />
of using ipu to add flavour to a dish.<br />
Serves 4, as a side dish<br />
Ingredients<br />
Method<br />
1. Wash the tomato and chillies, and peel<br />
the onion.<br />
2. Slice the tomato and chillies into slender<br />
pieces. Cut the onion into wedges.<br />
3. Pour the ipu into a small bowl and add<br />
the chopped ingredients. Season with<br />
salt and pepper.<br />
4. Squeeze over the lemon juice, mix<br />
together and leave for 2–3 minutes.<br />
5. Serve with rice and leafy vegetables as<br />
a main meal, or eat with boiled cassava,<br />
taro or banana as a tasty snack.<br />
1 very large tomato<br />
4 chillies<br />
1 medium red onion<br />
1 tablespoon ipu (tiny fish pickled in salt)<br />
½ teaspoon<br />
½ teaspoon<br />
salt<br />
pepper<br />
1 lemon or lime (for juice)<br />
Modo<br />
Side dish<br />
Porsi 1: reseita te’in ona ¼<br />
1 portion: ¼ cooked recipe<br />
Enerjia<br />
Energy<br />
Proteína<br />
Protein<br />
Bokur<br />
Fat<br />
Karbohidratu<br />
Carbohydrate<br />
Fibra dietétika<br />
Dietary fibre<br />
Kalsium<br />
Calcium<br />
Ferru<br />
Iron<br />
Zinku<br />
Zinc<br />
Vitamina A<br />
Vitamin A<br />
Kuantidade<br />
Quantity<br />
% konsumi<br />
loroloron<br />
% daily intake<br />
152 kJ 2 g
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