Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Soup | 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
- 6 cups water
- 2 onions, chopped
- 2 cloves of garlic, minced
- 1 hot chile pepper, cleaned and chopped
- 1 teaspoon fresh ginger root, grated
- 2 pounds of manioc leaves, washed, drained and torn into pieces
- 3 cups canned palm soup base
- 3 tablespoons homemade peanut paste
Directions
Crush the manioc leaves with a mortar and pestle.
In a large cooking pot, bring the water to a low boil. Add the onion, garlic, ginger root, and salt. Cook for 5 minutes.
Add the canned palm soup base and stir until smooth. Reduce heat and simmer for 10 minutes.
Add the peanut paste and stir.
Continue to simmer until cooked to your liking.
Serve hot with manioc stick or boiled rice.
Category:Cameroonian Recipes
Category:Cameroonian Soups