Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- A few pounds of beef, cut into bite-sized pieces
- onion, sweet green pepper, tomatoes (optional); cut into bite-sized pieces
- Marinade:
- oil
- vinegar (or cider vinegar)
- tomato, chopped
- onion, finely chopped
- garlic, minced
- fresh ginger, minced
- cayenne pepper or red pepper
- salt
Directions
Use a mortar and pestle to grind together all of the marinade ingredients.
In a glass bowl mix the meat and marinade, thoroughly covering the meat.
Allow the meat to marinate for several hours if possible.
Place the meat (and vegetables, if desired) on skewers.
Cook the skewered meat under the oven broiler.
Baste with the remaining marinade, making sure the marinade is fully cooked after the last basting.
Category:Cameroonian Recipes
Category:Cameroonian Meat Dishes