Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Smoked Fish | not in our table | 0 |
| Water | 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
- 2 Ibs. SMOKED FISH
- 1/2 Ib. ONIONS
- 1/4 cup VEGETABLE OIL
- 1 Ib. FRESH TOMATOES
- 4 Tbs. TOMATO PASTE
- 1/2 tsp. CRUSHED RED PEPPER (optional)
- 1 quart WATER
Directions
In a 4-quart saucepan saute: 1/2 Ib. ONIONS, thinly sliced in 1/4 cup VEGETABLE OIL until soft but not brown.
Add: 1 Ib. FRESH TOMATOES cut in 1-inch pieces, 4 Tbs. TOMATO PASTE, 1/2 tsp. CRUSHED RED PEPPER and 1 quart WATER.
Simmer with cover on for 15 minutes.
Debone 2 Ibs. SMOKED FISH (if smoked herring is used, soak it for 1 hour to remove excess salt).
Add the deboned, flaked fish and simmer for 10 minutes longer.
Correct the Seasoning with salt (if needed) and pepper.
Add water if necessary to bring to stew consistency.
Serve with RICE.
Category:Somalian Recipes
Category:Somalian Meat Dishes