Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Snail | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Pumpkin | 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
- I kg / 21b assorted meats (beef, oxtail, tripe, ponmo, bokoto & bushmeat)
- 4 snails (washed with lemon and limes)
- 450g / llb stockfish (pre-soaked)
- 450g / llb dry fish ( thoroughly washed)
- 450g/ llb periwinkles (top & tail)
- 22 5 § / 8oz whole dry prawns (cleaned)
- 225g / 8oz ground crayfish
- I medium onion
- 1.35kg/3 lb fresh ugwu/pumpkin leaves (washed & shredded)
- I kg /21b fresh waterleaf (prepared and washed)
- 200ml palmoil
- 600ml / lpt stock
- salt to taste
Directions
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes
Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime
Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.
Rinse thoroughly with lots of cold water. Top and tail the periwinkles and wash thoroughly.
Add the snails, stockfish, dry fish,dry prawns and periwinkles to the pot of meat and cook for a further 10 minutes, adding more stock if required.
Finally add the shredded ugwu / pumpkin leaves and waterleaf, mix in properly. Allow to simmer for 15 minutes and add the crayfish and palmoil.
Give it a good stir and gently simmer for another 10 minutes until well blended and the aroma fills the kitchen. Remove from heat and serve hot with Fufu or pounded yam
Category:Nigerian Recipes
Category:Nigerian Soups