Photo: Jene Yeo
Estimated Nutrition (whole recipe, rough)
184
Calories
1g
Protein
14g
Fat
16g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- 1-2 tbsp vegetable oil
- 2-3 Lbs summer squash (cut into cubes) or zucchini (sliced)
- 3 cups shelled roasted peanuts; crushed or coarsely chopped
- salt to taste
- 1 tsp brown sugar or white sugar (optional)
Directions
1
Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about 5-10 minutes. Squash can be mashed if desired.
2
Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about 5 minutes. Serve hot.
3
Category:Congolese Recipes
4
Category:Congolese Salads
Recipe sourced from
fandom