Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
698
Calories
7g
Protein
42g
Fat
84g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 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
- 1 cup yellow onions, chopped
- 2 tbs. curry powder
- 2 tbs. salt
- 1 tsp. black
- 1/2 cup vegetable oil
- 4 Ibs. boneless chuck, cut in 2 inch squares
- 1/2 pineapple, trimmed and cut in 2-inch chunks
- 1/2 cup raisins.
- 1 coconut
- 1 mango, peeled and cut in long strings
Directions
1
Saute the onions until tender brown
2
add the curry powder and season to taste
3
Add the boneless chuck and simmer for 1 hour.
4
Add the fresh pineapple and raisins.
5
Pierce the coconut and drain the water from it. Add some more water to this coconut water to make two cups and add to stew.
6
Simmer until meat is completely tender, about 1 hour.
7
Add the mango and half the coconut, cut into 1-inch squares.
8
Cook for ten more minutes.
9
Category:Cameroonian Recipes
10
Category:Cameroonian Appetizers
Recipe sourced from
fandom