Photo: Cala
Estimated Nutrition (whole recipe, rough)
28
Calories
2g
Protein
0g
Fat
6g
Carbs
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Fish | 1 tbsp (18ml) | 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
- 225g / 8oz kuka leaves
- 225g / 8oz dried ground Okro
- 1 fresh chilli
- 4fresh tomatoes
- 500g / lib dry or fresh fish
- 6 tablespoons palmoil
- 1 ltr / 2 pint stock or water
- salt to taste
Directions
1
Wash and clean the fish, if using fresh fish, sea son with salt and pepper.
2
Grind tomatoes, on ions and chillies.
3
Pour the stock into a large pot, add the grind ingredients and oil and cook for 15 minutes, add the Okro and kuka leaves, stir and cook for 10minutes.
4
Season to taste and serve hot with tuwo shinkafa
5
Category:Nigerien Recipes
6
Category:Nigerien Soups
Recipe sourced from
fandom