Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
264
Calories
34g
Protein
5g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- two onions, finely chopped
- one can tomato paste (or tomato sauce)
- one large can of stewed tomatoes or several fresh tomatoes
- four cloves of garlic, minced
- one teaspoon cumin
- cayenne pepper or red pepper, black pepper, salt (to taste)
- one chicken, cut into bite-sized pieces
Directions
1
In a large stew pot combine everything except the chicken. Stir until all is well mixed. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally.
2
Add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is throughly cooked.
3
Serve with Baton de Manioc / Chikwangue, or Fufu, or Rice.
4
Category:Central African Recipes
5
Category:Central African Meat Dishes
Recipe sourced from
fandom