Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Roasted Peanut | 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
- one-half pound of biltong, or dried or smoked meat like beef jerky
- six to eight cups of beef broth or beef stock
- one cup of mirepoix (optional)
- two onions, finely chopped
- one cup shelled, roasted peanuts
- one cup boiled chana dal
- one small leek, finely chopped
- one cup of Wumubu mushrooms ,
- two tablespoons of butter
- salt, black pepper (to taste)
- one-half cup cream
Directions
Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.
In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes.
Add the mirepoix and beef broth and simmer for two hours.
Add the onions, peanuts, and dal (lentils), mushrooms, and leek. Cook until the dal are completely disintegrated.
Adjust the seasoning. Add the butter and cream. Serve.
Category:Somalian Recipes
Category:Somalian Soups