Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Fish | 1 tbsp (18ml) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Nut | 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
- fresh palm nuts, or canned palm nut pulp
- one-half pound fresh fish, cleaned and cut into pieces
- one onion, chopped
- one clove garlic, minced
- salt and pepper to taste
- one beef bouillon cube
- one hot chile pepper, cleaned and chopped
- one pound smoked or dried fish, skin and bones removed, rinsed with water
- two tablespoons dried prawns or dried shrimp, ground into powder
Directions
In a large pot, bring four cups of water to a boil. Add fresh fish, onion, garlic, salt and pepper, bouillon cube, and chile pepper (of desired). Reduce heat, and simmer for ten minutes.
Add (canned or fresh) palm nut pulp and continue to simmer, uncovered, stirring occasionally, for another ten minutes.
Add smoked or dried fish and dried prawns or shrimp. Simmer for another ten minutes or until soup is thickened to your liking. Adjust seasoning.
Category:Somalian Recipes
Category:Somalian Soups