Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
602
Calories
36g
Protein
43g
Fat
21g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 3 tbs oil
- 2 tbs tomato paste
- 1/2 -1tsp of your favorite piment (hot pepper)-(amount depends how bien intégréd you were or still are)
- 1/2 tsp salt
- 1 beef bullion cube- (they sell Maggi in Stop and Shop!)
- 1 cup water-or more depending on the density of the peanut butter you’re using
- 1/2 cup peanut butter
- 1/2 cup diced onion
Directions
1
Saute tomato paste, hot pepper, salt, onion and bullion cube in oil for a few minutes.
2
Add peanut butter and water.
3
All natural peanut butter is better than the processed type because it doesn’t have any sugar that clashes with the ssalt.
4
Mix and bring to a boil.
5
Simmer for 15 minutes.
6
Makes enough sauce for 3 servings (1 1/2 cups dry rice).
7
Can also be used for Ingame pilé.
8
Category:Beninese Recipes
9
Category:Beninese Appetizers
Recipe sourced from
fandom