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 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Plantain | 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
- 500 g beef
- 250 g tomatos
- basil
- celery
- wild peppercorns
- 20 g garlic
- 50 g of ginger
- palm oil Cl
- 2.5 kg of plantains
- parsley;
- 2 red chilli peppers
- ginger
- 2 onions.
Directions
Crush all the condiments finely: tomatoes, parsley, basil, celery, peppers, garlic, ginger, 1 onion and wild pepper.
Finely cut 1 onion and reserve.
Peel the plantains in a large water basin and reserve.
Cut the meat in small cubes, and then wash and drain.
Saute the reserved onion in palm oil and season to taste.
Add the crushed condiments, the washed and drained meat, the sheets of ginger as well as the peeled plantains.
Cover with water and let simmer for 1h30.
Serve hot.
Category:Cameroonian Recipes
Category:Cameroonian Meat Dishes