Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 small pigeons or Cornish hens
- 1 teaspoon powdered ginger
- 1 tablespoon lemon juice
- 1 tablespoon grated onion
- Salt and pepper to taste
- 1 medium ripe tomato, strained through a sieve
- 1 cup water
- 1/4 cup melted butter or margarine
- 1 teaspoon grated lemon rind (optional)
- 1/2 teaspoon curry powder
Directions
Sprinkle pigeons with lemon juice, salt, and pepper. Place in a baking dish with 1 cup water and bake in a preheated oven for the first 30 minutes at 350°F. Mix remaining ingredients together in a bowl, then brush mixture all over and inside pigeons. Continue roasting at 200°F. and baste from time to time until pigeon is tender and well browned. (Allow 1 hour for each pound of meat.)
Serves 2 to 4
Cooking time: 1 1/4 hours
Category:Ghanan Recipes
Category:Ghanan Appetizers