Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- l kg/11b assorted meats (beef oxtail tripe, ponmo, bokoto & bushmeat)
- 450g / lib stockfish (pre-soaked)
- 1 medium dry fish (washed & flaked)
- 225g/8oz atama leaves (washed & shredded)
- 225g/8ozperiwinkle (top & tail)
- 225g / 8oz ground chillies
- 225g / 8oz ground crayfish
- 11t / 2pt palm-nut concentrated
- salt to taste
Directions
Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes
Meanwhile, wash the oil-palm and c°ok until soft to make the concentrate.
Add the washed smoked fish and stockfish to the pot of boiling meats and cook for 10 minutes
Add the palmoil concentrate and Atama leaves, bring to the boil and cook till slightly reduced and soup coats the back of a spoon
Stir in the crayfish and periwinkles, cook for 15minutes until well blended, check seasoning and serve with pounded yam
Category:Nigerian Recipes
Category:Nigerian Soups