Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lrg Onions, finely chopped
- 4 tbl Peanut oil
- 2 cup Pumkin, winter squash, or sweet potatoes, peeled, cut in chunks
- 4 Turnips
- 4 med Potatoes, quartered
- 2 lrg Carrots, cut in chunks
- 1/2 sm Head of cabbage, coarsely chopped
- 2 lrg Tomatoes, quartered
- 1 bn Fresh leafy greens (spinach, chard, etc) OR 1 small package frozen greens
- 2 Chili peppers OR 1 tsp cayenne
- 2 cup Tomato sauce
- 3/4 cup Peanut butter
Directions
Brown the onions in hot oil in a large, heavy skillet or stew pot. Add the vegetables, one at a time, sauteing each for a minute or so before adding the next.
Stir in tomato sauce, along with about a cup of water, reduce heat, and simmer until all the vegetables are tender. Spoon out about half a cup of the hot broth and mix it with the peanut butte to make a smooth paste. Add to the pot, and simmer for another 10 to 15 minutes. Serve over rice.
Makes 6 to 8 servings.
Category:Senegalese Recipes
Category:Senegalese Vegetarian