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    You are in: Home / Recipes / Fijian Raita Recipe
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    Fijian Raita

    Average Rating:

     2 Total Reviews

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    • on August 22, 2011

      This is a nice change of raita from the usual of just cucumber and it is pretty! I did tone down the heat for us which worked well using some cayenne pepper powder to taste instead of the fresh pepper. I used Balkan (thick) yogurt, English cucumber with the peel for colour serving it like awalde's photo, no optional red bell pepper, a small garlic clove, sea salt and the cumin powder. Had with an Indian meal. I may make this again. Made for *** RAMADAN RECIPE TAG - 2011 ***

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    • on November 07, 2011

      I made a third of this for the two of us-it was delicious. I would normally make a cucumber or cucumber and tomato raita, so this was a great change of taste and texture. It had just the right amount of heat for us.

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    Nutritional Facts for Fijian Raita

    Serving Size: 1 (158 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.8
     
    Calories from Fat 74
    62%
    Total Fat 8.2 g
    12%
    Saturated Fat 5.0 g
    25%
    Cholesterol 26.8 mg
    8%
    Sodium 63.2 mg
    2%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.5 g
    6%
    Protein 3.2 g
    6%
    Detailed Nutrition Values About Nutrition Info
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