Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Snail | not in our table | 0 |
| Seed | not in our table | 0 |
| Crayfish | 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, trip, ponmo, bokoto & bushmeat)
- 4 snails (washed with lemon or limes)
- 450g / llb stockfish (pre soaked)
- 450g / llb dryfish (thoroughly washed)
- I OOg / 4oz ground ibaba seeds
- 225g/8oz ground crayfish
- 225g/8oz ground pepper
- I medium onion
- 450g / llb shredded Etinkirin leaves
- 200ml palm-oil
- I it / 2pt stock
- salt to taste
Directions
Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and stock. Place on heat and cook for SOminutes or until tender
Meanwhile wash the smoked dry fish with salt and soak in boiling water or 5 for 10 minutes to loosen any sand or grit and kill any insect present.
Rinse thoroughly with lots of cold water
Add the stock fish, dry fish and snails to the pot of meat and cook for 10 minutes. Add the rest of the stock, bring to the boil, add the oil and ground lbaba seeds
Stir thoroughly to slightly thicken. Finally add the shredded Etinkirin leaves and crayfish. Leave to simmer for 15minutes
If too thick, adjust consistency by adding more stock as required. It should lightly coat the back of a spoon.
Category:Nigerian Recipes
Category:Nigerian Soups