Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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 medium-size oxtails, or 1 head of goat cut into 2-inch pieces
- 1 tablespoon flour
- 1 teaspoon tenderizer (optional)
- 1/4 cup cooking oil
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Dash of chili powder (optional)
- 1 medium onion, chopped
- 4 carrot sticks, cut into 2-inch pieces
- 2 cups water
Directions
Season oxtail with tenderizer, rosemary, salt, and pepper, and I tablespoon of the onions. Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid. In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder. Cook for 10 minutes. Add carrot sticks. Pour sauce over cooked meat, cover again, and simmer for another hour. Stir constantly to avoid sticking.
Cooking time: 2 hours
Category:Ghanan Recipes
Category:Ghanan Meat Dishes