Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Crayfish | 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
- 1Kg / 2Ihassorted meats (beef oxtail, tripe, ponmo, bokoto & bushmeat,,
- 450g lib stockfish (pre-soaked),
- 1 medium dry fish (washed & flaked),
- 450g / lib afang leaves (pounded),
- 225g/8oz periwinkle (top & tailed),
- 225g / 8oz ground chillies,
- 225g / 8oz ground crayfish,
- lit / 2pints palm-nut concentrate,
- salt to taste,
Directions
Wash the meat thoroughly and place in a large pot.
Season with salt and ground chillies.
Add some stock and cook for 30 minutes.
Meanwhile, wash the oil-palm and cook until soft to make the concentrate.
Add the washed smoked fish and stockfish to the pot of boiling meat and cook for 10 minutes.
Add the palmoil concentrate, bring to the boil and cook till slightly reduced and soup coats of a,spoon.
Add the pounded afang leaves and periwinkles.
Stir in the crayfish and cook for 15minutes until well blended.
Check seasoning and serve with pounded yam.
Category:Nigerien Recipes
Category:Nigerien Soups