Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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 lbs. boneless lamb stew meat
- 3 onions, sliced
- 3 1/2 c. water
- 1 1/2 tsp. salt
- 3 lg. tomatoes, quartered
- 3 chili peppers
- 1 c. peanut butter
- 2 c. beef bouillon
- 3-4 c. hot rice
- 3 hard cooked eggs
Directions
Put first 3 ingredients and 3 cups water in a sauce pan; bring to a boil and then simmer, covered, until almost tender, about 1 hour.
Combine tomatoes, peppers, and 1/2 cup water.
Bring to boil and simmer 10 minutes.
Mix the peanut butter, tomato mix, and the bouillon.
Add to meat.
Simmer until tender.
- To serve:
Put a helping of rice in each soup plate.
Put an egg in center of rice and cover with stew.
Category:Nigerien Recipes
Category:Nigerien Meat Dishes