Asa Kilwa be'Hamli
Dry-Fried Fish with Collard Greens
Yes, with a tweak: ensure fish is dry-fried, not deep-fried in breading. About 6g net carbs per serving, lower than 7 in 10 Eritrean dishes.
What it is
A savory dish where pieces of fish are pan-fried until golden, then combined with sautéed collard greens (hamli) and spiced with garlic, ginger, and mild spices. This dry-fry preparation allows for a rich flavor combination without heavy sauces.
Key ingredients
White fish (e.g., tilapia, snapper), collard greens (hamli), onions, garlic, ginger, niter kibbeh or olive oil, mild spices (e.g., turmeric, cardamom), salt, black pepper.
How to make it keto
Ensure fish is dry-fried, not deep-fried in breading. Request preparation with minimal onion and focus on greens and fish. Confirm no added sugar to greens.
Watch out for
Breading on fish, excessive onions, hidden sugars in spice blends or greens preparation.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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