Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
515
Calories
41g
Protein
5g
Fat
76g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 cups chicken broth
- 1 cup cooked, deboned chicken
- 1 medium onion, diced
- 1 green pepper, diced
- 5-8 okra (gombo), sliced
- 1 can (400 g) ratatouille (or whole tomatoes)
- 1/2 teaspoon cayenne
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 bay leaf
- piment to taste
- 3/4 cup uncooked rice (well washed)
Directions
1
Put all ingredients except rice in a large pot.
2
Bring to a boil.
3
Reduce heat and simmer for about 10 minutes.
4
Then stir in rice.
5
Simmer covered until rice is tender, about 20 minutes, stirring occasionally.
6
Correct seasoning to taste.
7
Category:New Guinean Recipes
8
Category:New Guinean Soups
Recipe sourced from
fandom